Looking for satisfying Italian meals that are simple enough to prepare on a busy weeknight? You’re in luck. Here, Frank Pellegrino and Frank Pellegrino Jr. of the legendary New York restaurant Rao’s share recipes for chicken Scarpariello and spaghetti with zucchini and olive oil.
- 1 1/2 cups vegetable oil
- 1 pound sausage, a combination of hot and sweet, cut into bite-size pieces
- 2 2 1/2-pound chickens, cut into 12 small pieces, bone in
- 2 large bell peppers, red, green or yellow, cored, seeded and cut, lengthwise, into 1/4-inch strips
- 1 large yellow onion, cut, lengthwise, into 1/4-inch slices
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup halved Vinegared Hot Cherry Peppers
- 1/2 cup Vinegared Sweet Bell Peppers
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
1. Heat oil in large, deep sauté pan over medium-high heat. Sauté sausage for about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain. Reheat oil so that it is hot but not smoking, pat chicken dry, and sauté chicken for about 15 minutes or until it is almost cooked through.2. Stir in bell peppers, onion, garlic and sauté for 5 minutes or until vegetables are soft or beginning to brown. Drain off all excess oil. Return sausage to pan.3. Add wine and chicken stock to chicken, sausage, and vegetables and bring to a boil. Stir in hot and sweet vinegared peppers, vinegar, oregano and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly for about 10 minutes or until flavors have combined and sauce has reduced. Remove from heat and serve. Note: You can, near the end of cooking, add 2 or 3 sliced boiled potatoes to this dish. Potatoes seem to have an affinity for the intense vinegar flavors, lustily absorbing the sauce.
- 1 pound spaghetti
- 1 cup of regular olive oil
- 3 medium garlic cloves, peeled
- Pinch of crushed red pepper
- 5 medium-size zucchini, end tips cut and discarded, sliced into 1/8-inch circular slices
1. Cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente. Approximately 11 minutes or according to package directions.2. While spaghetti is cooking, heat oil in a large sauté pan over medium heat. Add the garlic and crushed red pepper and sauté for about 3 minutes or garlic starts to shimmer. 3. Add sliced zucchini and sauté until tender to the bite and starting to lightly brown around the edges. 4. Once the pasta is cooked to al dente, drain well and add to sauté pan, tossing pasta with tongs until it is evenly coated with oil. Remove pasta from pan into a serving bowl. Pour remaining zucchini, oil and garlic over pasta and serve.