BARILLA TORTIGLIONI WITH PANCETTA

CHICKEN AND RED WINE & GARLIC SAUCE

  • 648
    Calories
  • 18.8g
    Total Fat
  • 38.4g
    Protein
  • 71.5g
    Total Carbohydrates
Share
Print

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

  1. 1 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.
  2. 2 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. 

  3. 3 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. 

  4. 4 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. 
  5. 5 SERVE
    Remove from heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies