medtran49
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1 pound cavatelli or other small-shaped pasta
6 large chicken thighs
3 tablespoons extra virgin olive oil
Salt and pepper
1-1/2 large red onions, peeled and chopped
Pinch of red pepper flakes
28 oz can diced tomatoes, with juice
1/2 pound fresh tomatoes (like Romas or Plums), peeled and diced
2 Tbsp tomato paste
2 large pinches saffron
21 basil leaves, julienned, reserve some for garnish
salt and pepper to taste
Freshly grated Pecorino Romano
Heat the olive oil over medium heat, using a large heavy-bottomed skillet. Season the chicken thighs with salt and pepper, then cook until golden brown on all sides, about 12 minutes. Remove the thighs with tongs. Add the onions and red pepper flakes to the skillet and cook for 10 minutes or until onions are translucent. Then, push the onions to the edges of the pan, add the tomato paste and constantly stir it in the center of the pan to cook the rawness out, 3-4 minutes. Add all the tomatoes and mix well. Add some salt and pepper. Break the saffron up with your fingertips some and add to the pan, mix well, and allow to simmer for 3 to 4 minutes. Place the chicken thighs back in the pot, along with most of the basil (reserving some for garnish), lower the heat so the sauce is simmering and cook for 30 minutes, turning the chicken over once at 15 minutes in. Taste sauce and adjust seasoning with salt and pepper.
While the chicken is simmering, cook the pasta according to directions. Add to the sauce using a slotted spoon, mix well, adding a little pasta water if needed if sauce is too thick. Serve with a garnish of fresh basil and with grated Pecorino on the side.
