Pasta with rooster cooked in tomato sauce

In a shallow pot, we heat 4-5 tbsp. of olive oil.

Sprinkle the rooster chunks with salt and freshly ground pepper and put them in the saucepan with the skin in contact with the olive oil. We let them get some color and when they “come off” from the pot, we turn them to let the other side get some color as well. We sauté all sides well.

We add the onion and sauté for 1-2 minutes until it softens.

We add the garlic, the cumin, the cinnamon, the allspice grains and the cayenne pepper and sauté for 1 minute.

We add the tomato paste and sauté for 1 minute, gently scraping the bottom of the pot with a wooden spoon to remove any residues.

We pour in the wine and cook for 1-2 minutes until the alcohol evaporates.

We add the tomatoes and the water, stir and lower the heat. We let it simmer for about 1 hour until the sauce thickens and the rooster softens. We taste and add salt and pepper as appropriate.

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Macaroni No5. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.

We strain the pasta and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.

We serve the pasta hot, throwing chunks of rooster on top and sprinkling with sauce, a little fresh oregano and grated Kefalotyri cheese.