rustic chicken and pepper pasta sauce

In my book rustic at the start of a recipe means you can chop lazily, and plate up sloppily. A lot of what I make is most definitely rustic.

This is a nice rich pasta sauce, ideal served with pappardelle or if you’re feeling particularly lazy and can’t be bothered swirling a fork a nice short fat pasta.

what you need: (serves 4)

  • 4 chicken breasts (skinless)
  • 2 peppers (red or yellow)
  • 2 red onions
  • 4 cloves garlic
  • 4 big carrots
  • 2 sticks celery
  • 2 bay leaves
  • sprig of rosemary
  • olive oil
  • 2 tins chopped tomatoes

what you do:

  • preheat oven to 180C
  • heat a good drizzle of olive oil in a large oven proof pan
  • chop the chicken into bitesize chunks and start to brown in the pan on a low heat
  • peel and chop the onion and carrots add them to the pan
  • finely chop the celery and add to the pan
  • throw in the cloves of garlic whole and unpeeled
  • roughly chop the peppers and add them to the pan
  • once the chicken is starting to cook and the vegetables softened add the tinned tomatoes a tin of water, sprig of rosemary, bay leaves, salt & pepper.
  • place the pan into the oven and cook for around 2 hours.

to serve:

Swirl into cooked pasta, sprinkle with parmesan or a nice zesty gremolata of rosemary and lemon. Also nice just as it is with the addition of crusty bread, perhaps a glass of red.



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