RECIPE
CASARECCIA POLLO PICCANTE PASTA RECIPE
Casareccia is a traditional short pasta, loosely rolled lengthways and slightly twisted. The twisted shape makes them great for holding sauce, whether it's simple pesto or chunky sauce. Here we have our spicy harissa chicken that is a Zizzi customer favourite in our restaurants!
INGREDIENTS
Ingredients for Casareccia Pollo Piccante (Serves 2):
- 200g casareccia pasta
- 1 chicken breast, cooked and sliced
- 10g Belazu Rose Harissa Paste
- 115ml double cream
- 5 cherry tomatoes, halved
- 1 handful fresh spinach
- Salt & pepper (to taste)
- Olive oil
METHOD
- Cook the pasta
- Bring a pan of salted water to the boil and cook the casareccia pasta for 8–10 minutes until al dente.
- Prepare the chicken
- Season the chicken breast with salt and pepper. Heat a drizzle of olive oil in a pan and cook the chicken until golden and cooked through. Remove, slice, and set aside.
- Add the spice
- Mix the sliced chicken with the rose harissa paste and allow it to marinate for a few minutes.
- Make the sauce
- In a pan, heat a little olive oil and add the marinated chicken. Toss in the cherry tomatoes and cook for a few minutes until softened. Pour in the double cream, season to taste, and simmer for 3–4 minutes until the sauce thickens.
- Combine everything
- Drain the pasta and add it to the sauce along with the fresh spinach. Toss well until the pasta is fully coated and the spinach has wilted. Simmer gently for a couple of minutes.
- Serve
- Garnish with fresh chilli if you like extra heat, then serve and enjoy your homemade casareccia pollo piccante.
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