BARILLA TORTIGLIONI WITH PANCETTA

CHICKEN AND RED WINE & GARLIC SAUCE

Made with

Barilla Tortiglioni

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Prep
Cook
Skill
Beginner


648
Calories
18.8g
Total Fat
38.4g
Protein
71.5g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 340g Barilla Tortiglioni

  • 1 jar Barilla Red Wine & Garlic sauce
  • ½ onion, finely chopped
  • 1 garlic clove 
  • ½ glass of good quality red wine
  • 100g Italian pancetta, 1cm diced
  • 250g chicken thighs, 1cm diced 
  • 1 sprig of rosemary
  • 100g Pecorino
  • Extra Virgin Olive oil, to serve
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  • TO START

    In a large fry pan, cook the onion, garlic, rosemary and pancetta in a little oil. Once golden, add chicken and season to taste. Cook for 5 minutes, then add wine and allow it to evaporate.
  • ADD THE SAUCE

          Add the Red Wine & Garlic sauce and bring to a simmer, cover with the lid and cook for 3 minutes on low heat. Stirring occasionally. 

  • COOK THE PASTA

          In the meantime, bring a large saucepan of water to the boil. Once boiling, add rock salt, we recommend 7 grams per litre of water. Drop the Tortiglioni in the water and cook as per instructions on the pack. 

  • DRAIN THE PASTA

    Drain the pasta 2 minutes before the suggested cooking time. Toss the pasta in with the sauce and cook for a further minute. 
  • SERVE

    Remove from heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.
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