MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cavatelli Al Sugo Di Pollo
 Categories: Tv-food, Pasta, Poultry, Sauces, Cheese
      Yield: 8 Servings

      1 lb Cavatelli
  3 1/2 lb Chicken; in 16 equal-sized
           - pieces
      3 tb Extra virgin olive oil
           Salt & pepper
      3 md Red onions; peeled, chopped
      1 pn Red chile flakes
      2 lb Very ripe fresh tomatoes;
           - passed through a food mill
      2 tb Tomato paste
      2 lg Pinches saffron
     21    Basil leaves; julienned *
           Pecorino Romano; fresh grated

  * HUH? That's awf'ly precise - UDD

  Place the olive oil in a large heavy-bottomed pot over medium heat
  and saute the pieces of chicken until golden brown on all sides,
  about 12 minutes.

  Remove the chicken pieces with a slotted spoon. Add the onions to
  the pot, along with the red pepper flakes, and cook them for
  10 minutes or until translucent. Add the tomato and the tomato
  paste, mixing well. Add the saffron and allow to simmer for 3 to
  4 minutes.

  Add the chicken back to the pot, along with the basil, and lower
  the heat, allowing the sauce to simmer for 30 minutes. Season with
  salt and pepper.

  While the chicken is simmering, cook the pasta, drain it, mix well
  with the sauce and serve with the grated Pecorino on the side.

  Recipe by David Ruggerio

  Source: Chef du Jour Cooking Show #DJ9505

  MM Format by Dave Drum - 28 December 1999

  FROM: Uncle Dirty Dave's Kitchen

MMMMM