Ingredients

The following ingredients have 6 Servings
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400 gm skinless chicken thigh fillets (about 6)
  • 400 ml tomato passata
  • 150 ml chicken stock
  • 1 rosemary sprig
  • 1 fresh bay leaf
  • 600 gm dried spaghettini
  • To serve: finely grated Parmigiano-Reggiano

Instruction

  • Heat half the olive oil in a large saucepan over low heat, add onion and garlic and stir occasionally until translucent (5-7 minutes). Heat remaining oil in a large frying pan over medium-high heat, add chicken, season to taste and cook, turning once, until browned (4-5 minutes). Add to onion mixture, then add tomato passata, 100ml stock, rosemary and bay leaf. Reduce heat to low-medium and simmer until tender (1-1½ hours), adding more stock if sauce gets too thick. Set aside to cool slightly, then coarsely shred chicken and return to sauce, season to taste and keep warm.
  • Cook spaghettini in a large saucepan of boiling salted water until al dente (5-7 minutes), drain well, return to saucepan, add sauce, season to taste, toss to combine and serve hot scattered with grated parmesan.