¡Que cojones! Let’s face it. Anthony Weiner has got something that Christine Quinn wants. And I don’t mean his last name, which is a curse of double entendre. And I’m not talking about a fabulous wife, a bevy of interns, or savvy social media skills. She’s already got those in spades. And I don’t mean a new stylist, which they both need in a bad way. But in the carnival that is NYC mayoral politics, Weiner wins the prize for chutzpah. He’s got nerve. And therefore, he has what Quinn surely wants – the first and only political endorsement from Sunday Pasta. Go Weiner, go! No, I don’t really want the lunatic to win (or her either, for that matter). I just can’t get enough of The Post’s awesome Weiner headlines. And now that Rich Caccappolo and the The Daily Mail are taking on New York, hopefully we’ll get even bigger and more biting Weiner jokes, with a British twist.
Speaking of chicken hunters, today’s pasta hails from Emilia-Romagna, and is a take on a traditional Bolognese sauce. So unusual, it shocks and surprises even more than NYC politics. Trust me, it’s scandalous, but in a good way!
p.s. Check out our wine pairings to complement this dish.Print
Sunday Pasta®: Penne al Sugo di Pollo (Chicken)
- Total Time: 1 hour 30 minutes
- Yield: 4-6 1x
- 1 pound penne
- 4 pieces of chicken (preferably all dark meat)
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 3 ounces pancetta, chopped
- 2 gloves garlic
- ½ cup extra virgin olive oil
- 1 cup chicken broth (or water)
- 1 cup white wine
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 3 leaves fresh sage
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 tablespoons freshly ground Parmesan cheese (Parmigiano-Reggiano)
- In a large skillet over medium heat add the olive oil, onion, carrot, celery and garlic. Then add the pancetta. When thoroughly mixed, add the chicken so that it is surrounded by vegetables. Add the herbs, broth, white wine, salt and pepper. Cover and cook over medium-low heat, stirring frequently, for 45 minutes.
- Remove from the cover and place the chicken on a cutting board. Continue to cook the remaining vegetables until golden brown. Remove the skin from the chicken, and then remove the meat from the bone. Place the chicken meat in a food processor, and then add the remaining ingredients from the skillet. Mix together on pulse until pureed, but not smooth. Return the mixture to the skillet.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir until it boils again, and cook until al dente (about 1-2 minutes less than the manufacturer’s directions). Drain the pasta, retaining 1 cup of its cooking liquid. Add the pasta to the skillet that contains the chicken mixture. Set the pan over medium heat and cook for 2 more minutes, adding some of the pasta water if mixture appears too dry. Remove from the heat. Sprinkle with freshly ground black pepper and Parmigiano-Reggiano cheese, stir well again.
- Serve immediately.