Storm Pasta Sauce (with Chicken and Gluten Free)
An easy pasta sauce of things I normally have on hand!
Equipment
- 1 large skillet or large saucepan or stockpot
Ingredients
- 2 tbsp olive oil
- ⅐ cup white onion, finely minced
- ½ teaspoon Kosher salt
- 3-4 large cloves garlic
- 4-5 chicken thighs, boneless
- ¾ teaspoon kosher salt
- 1 cup diced tomatoes fresh or frozen
- ¼ cup sun-dried tomatoes in oil, drained
- 2¼ cups water
- 2 - 6 oz. cans tomato paste, unsalted if using salted tomato paste, use less salt in recipe
- 1 ½ teaspoons dried basil, gf or 1/4 cup fresh basil leaves, torn
Instructions
- Heat the olive oil in the skillet, saucepan, or stockpot. Add the onion and 1/2 teaspoon Kosher salt and saute over medium heat until soft and light golden brown. add the garlic and continue to saute for a minute. Remove to a plate or bowl.
- Add the chicken thighs to the pan and salt with remaining salt and 1/8 teaspoon of pepper. Brown on each side over medium high heat.
- Add the tomatoes, water, tomato paste, sun-dried tomatoes, and basil. Add the onion mixture back in. Stir and set to simmer for 1 ½-2 hours, covered with the lid cracked over very low heat. Stir occasionally breaking the chicken pieces apart. Add 1/4 cup of additional water if the sauce is getting too thick. Add more salt and pepper to taste.
- Heat the pasta water to boiling. Cook your gluten free pasta to "al dente" (just slightly underdone). Reserve a 3/4 cup gluten free pasta water spooning out from the cooking pasta. Drain the pasta but do not rinse. Add a 1/4 cup or more of the pasta water back in with enough sauce to coat and cover the pasta.
- Serve immediately in individual dishes or a larger serving dish. Top with a large spoon of ricotta cheese and shaved or grated parmesan cheese. Add parsley or basil to the top of the dishes.