My French Spaghetti

Well, isn't it about time I introduce you to the very recipe my business is named after?

It's a one pot dish, but there is the tiniest bit of fussing at the start of making the sauce. Nothing that will make you break a sweat so no stress!

While there are no known origins or culinary history to the recipe, it is very much a French/Italian fusion dish. One of the key ingredients is the rotisserie chicken. I wouldn't substitute it. Rotisserie chickens are very easy to come by. Something in the very flavor of the meat is where some of the magic comes from.

I also recommend a good Merlot or Pinot Noir, but if you prefer Cabernet--that works too. As long as it's a wine you wouldn't mind sipping with dinner later.....

Also, fresh herbs are a MUST. You will be using dry too but the fresh will be unmistakable in the flavor of the finished dish.

Here is the recipe----

3 cups of rotisserie chicken, shredded

1lb. of spaghetti, uncooked

olive oil

2 pats of salted butter

2 cups of cherry tomatoes

2 -3 cups of Rao's Arrabbiata sauce

1 tbsp. of sundried tomato pesto ( jarred)

3 garlic cloves, minced

2 shallots, chopped fine

1 cup of sliced black olives ( canned is just fine)

2 sprigs fresh Rosemary, chopped fine

1 sprig of fresh thyme, chopped fine

3 large Basil leaves, roughly chopped or torn ( more for garnish)

1 tsp. dried Italian seasoning

salt and fresh cracked black pepper

1 cup of chicken stock

In a large saucepan--heat the 1 tbsp. of olive oil, then add the cherry tomatoes. Cook on medium heat until they begin to blister. Lower the heat just a bit and, using a fork--mash the cherry tomatoes until they release their juices.

Now add the garlic and shallots, Salt and pepper. Cook until tender and fragrant.

Add the fresh herbs and dried Italian seasoning and stir the mixture over medium heat for one minute.

Pour in the wine and let reduce for 5 minutes.

Add the Rao's arrabbiata. stir everything and and let the sauce simmer altogether on medium to low heat for half an hour. Your kitchen should smell lovely and the sauce should be a deep, rich red.

Now, add the chicken and heat through. About 3 minutes

The next step is to add the dried pasta to the mix. Break the pasta in half so it fits in the pan.

The chicken stock is on standby to insure the pasta cooks until tender. If you find the sauce is absorbing quickly into the pasta as it cooks, add the chicken stock. The pasta will absorb it beautifully and the sauce will be that much richer. Stir every few minutes.

Once the pasta is tender and slightly al dente, add the butter and gently fold the pasta and sauce together.

Remove from the heat. Sprinkle some fresh grated Parmesan, a few pieces of torn basil and serve this in pasta bowls.

Enjoy!!

****Chef note--this pasta will taste even better the next day and will keep for 2 days in an airtight container.