“Pastitsada” is the term we use to describe pasta sauces as they make them in the Ionian island of Corfu. Rich sauces with bold flavor, they are extremely delicious and a wonderful Sunday dish that everyone will appreciate!
1 chicken cut into four
2 large white onions chopped
100 ml dry red wine
esti extra virgin olive oil
3 tablespoons tomato paste
1 cinnamon clove
1 bay leaf
a pinch of nutmeg
a pinch of paprika
a pinch of all spice
a pinch of ground clove
400 gr pasta maccheroni, penne or rigatoni
grated kefalotyri (or parmesan) to serve (optional)
In a large pot heat some olive oil at medium heat. Sauté the chicken on all sides until it gets a nice golden colored cover. Remove from pan.
Add some more olive oil (2-3 tablespoons) in the pot and sauté the onions until soft and golden. Add the wine and cook until 2/3 is evaporated. Place the chicken back to the pot add spices, salt, pepper and bay leaf and add hot water enough to cover the chicken. Stir gently and let simmer for about an hour, pot covered.
Mix the tomato paste with ½ glass hot water, place in the pot and let cook for another 15-20 minutes, by increasing the heat slightly and cover removed. The sauce must be thick in the end. If not, continue. Now and then give it a stir with a wooden spoon.
Serve each dish with pasta, sauce on the top (and cheese) and meat on the side.