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Lasagnette alla cacciatora col pollo (Pasta Cacciatore)

A wide ribbon pasta called "lasagnette" paired with Chicken Cacciatore
Total Time1 hour
Course: Primo
Cuisine: Italian
Keyword: chicken, pasta


  • 500g 1 lb lasagnette  or similar fresh pasta

For the sauce

  • 1 chicken preferably free-range, cut into serving pieces
  • 1 medium onion chopped
  • 1-2 cloves garlic slightly crushed and peeled
  • 100g 3-1/2 oz pancetta or guanciale cut into strips
  • 1 kilo 2 lbs fresh tomatoes peeled, seeded and chopped OR
  • 1 large can peeled tomatoes run through a food mill
  • White wine
  • Butter and olive oil
  • Salt and pepper

To finish the dish

  • freshly grated parmigiano-reggiano
  • 1-2 sprigs fresh parsley finely minced
  • 1 sprig basil optional


  • In a large sauté pan or braiser over gentle head, melt a good nob of butter in olive oil. Add the chopped onion and garlic, and let sauté gently until the onion is soft and translucent. 
  • Now add the pancetta or guanciale, along with the chicken pieces. Raise the heat a bit and let the guanciale and chicken brown lightly on all sides, taking care to regulate the heat so the onion and garlic don't burn. Season with salt and pepper as you go. 
  • Remove the garlic and add a good splash of wine. Let it evaporate, turning the chicken in the wine so it is coated all over. 
  • When the wine has evaporated, add the tomato. Cover (leaving the lid slightly ajar to allow for reduction) and let braise over moderate heat for about 30 minutes, turning the chicken from time to time, until the chicken is tender and tomato has thickened into a saucy consistency. Add water as needed if the sauce gets too thick. 
  • Meanwhile, if you're making your own lasagnette, prepare fresh egg pasta dough, roll the dough out into thin sheets, then cut the sheets into ribbons 3 cm (1 inch) wide. Otherwise, you can use a store-bought ribbon pasta.
  • Meanwhile, boil your pasta al dente and transfer it to a serving bowl. Mix with enough of the sauce to coat it well and sprinkle generously with grated parmgiano-reggiano. Place the chicken pieces on top and sprinkle with minced parsley (and basil if using).
  • Serve your Pasta Cacciatore together with more grated parmigiano-reggiano and any remaining sauce on the side. 


For details on making fresh egg pasta, see our post on How to Make Homemade Fresh Egg Pasta.