- Total Fat
- Total Carbohydrates
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
TO STARTIn 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 PASTADrain the pasta 2 minutes before the suggested cooking time. Toss the pasta in with the sauce and cook for a further minute.
SERVERemove from heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.