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.
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.