Cavatelli with Chicken and Sausage
|Canned italian plum tomatoes||56 Ounce, put through the food mill (2 Cans, One-Pound, Twelve-Ounce)|
|Sweet italian fennel sausages||6 (Finocchiona)|
|Sweet italian fennel sausage||6 (Finocchiona)|
|Olive oil||2 Tablespoon|
|Chicken||3 1⁄2 Pound, cut into serving pieces (1 Chicken)|
|White onions||3 Medium, chopped|
|Mushrooms||6 Medium, sliced|
|Red pepper||1 Large, seeds and white ribs removed, coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Oregano||1 1⁄2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Cavatelli||1 Pound, cooked al dente, drained (A Short, Curled Pasta)|
Place the tomatoes, salt, and pepper in a deep saucepan, and cook, uncovered, stirring from time to time, for 20 minutes, or until most of the water has evaporated.
In another saucepan, place the sausages, cover with boiling water and simmer for 10 minutes.
Prick the sausages in several places and drain.
In a large, deep trypan, heat the oil and brown the sausages evenly.
Remove and cut them into medium-thick slices; set aside.
Add the chicken to the same trypan from which the sausages have been removed, season with salt and pepper, and brown evenly.
Return the sausage slices to the trypan with the chicken.
Add the onions, mushrooms, red pepper, garlic and oregano.
Pour in the cooked tomatoes, the chicken broth, and wine; stir well.
Cover and simmer for 20 minutes, or until the chicken is fork-tender.
Taste for seasoning.
Remove the chicken pieces.
Toss the hot pasta with half of the sausage-tomato-vegetable sauce.
Spoon the remainder of the sauce on top of the individual servings with the chicken on the side.