Gallo con pasta e salsa di pomodoro (Kokora kokkinisto me makaronia)

Ingredienti

• 2 1/2 - 3 lbs rooster (see notes) (cut into 6 or 7 serving pieces)
• 1 tbsp salt
• 1/2 tsp black pepper
• olive oil to fry the rooster pieces (enough to cover 1/4 inch of pan.)
• 1 cup boiling water
• 3 1/2 cups tomato sauce
• 1 tsp cinnamon (heaping teaspoon )
• 500 grams pasta of your choice (we like to use bucatini for this recipe. )
• 1/2 cup grated mizithra cheese (or grated parmesan and/or romano cheese)

Preparazione

1. 1

   Season your rooster with salt and pepper.

2. 2

   Brown: Add olive oil to a large frying pan (enough so that you have ¼ inch of oil in pan) Heat over medium heat and add the rooster. Do not overcrowd your pan; you will likely have to do this in batches. Fry the rooster until browned on all sides (about 5 minutes per side). Transfer the rooster to a large pot.

3. 3

   Measure: Once all of your rooster has been browned, strain the olive oil that is left in the pan through a fine sieve to remove all the sediments. Measure the amount of oil you have and add enough to end up with 1/3 cup olive oil.

4. 4

   Combine: Add the olive oil to the pot containing the rooster. Add the tomato sauce, the boiling water and the ground cinnamon.

5. 5

   Boil: Bring to a boil, reduce heat to medium-low and cook, covered, shaking the pot every 5 - 7 minutes.

6. 6

   Cook: After 30 minutes, uncover the pot and continue to cook for another 30 minutes (60 minutes total) or until the rooster is cooked and the sauce has thickened.

7. 7

   Cook: If you notice that your sauce is getting too thick before the meal is done, add some additional water, ½ cup at a time.

8. 8

   Boil: When your rooster is almost ready, boil the water for the pasta. Cook as directed on package.

9. 9

   Drain the pasta and toss with the grated cheese. To serve, portion out the pasta and top with 1 or 2 pieces of rooster and the sauce.

10. 10

    Enjoy!