Rooster in Red pasta sauce


by: momzcuisine

I'm a foodie blogger and usually my posts on recipes have a story or a special moment in my life attached to them. Well, I'm also making memories of my own, today we were celebrating a small holiday so I wanted to make a special dish for my family. Rooster in red wine sauce, you can't get more traditional than l dish of Corfu. It can be found at all local taverns and restaurants here in Corfu. The rooster I used is farm raised and let me tell you it's soooo delicious !! This post shows affiliate links and I will be compensated after you make a purchase through my links, this way you are helping with my blog and with my family income.


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serves: 4

1 Rooster cut into portions

1 pack Misko spaghetti no.2 ( 500 grams)

1 cup Olive Oil

4 tablespoons 3- tomato paste

1/2 cup of red wine

3 leaves McCormick bay

3 sticks cinammon

2 large - 3 onions

3 large 2- tomatoes

6 cloves 4- garlic

1/2 oregano

1/2 teaspoon ground cinammon

1 whole nutmeg

4-6 cloves McCormick

1/3 teaspoon paprika

grated Kefalotiri or parmesan cheese

Nutrition Facts
Rooster in Red pasta sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 703

  • Total Fat: 56.9 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 48.6 mg
  • Sodium: 59.5 mg
  • Total Carbs: 36.6 g
  •     Dietary Fiber: 7.3 g
  •     Sugars: 8.3 g
  • Protein: 9.6 g

how is this calculated?

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1.  First step, you need to clean your rooster thoroughly. If it's farm raised, it might have some feathers, so you need to burn them off. Then rinse thoroughly and place in a colander to drip dry.If you want you can add the gizzards but you need to separate them and rinse them.For the stomach you must peel the lining and rinse thoroughly.Take you rooster that you have cut up into portions and place in the pot with the olive oil.

2.  Set your stove on high, allow for your oil to heat up. Place your rooster in the sizzling hot olive oil and saute until it has a golden brown color.Remove your rooster on a platter. In the same oil add your chopped up tomatoes,onions and garlic. Saute for about 10 min. Add your rooster portions again, add your bay leaves, oregano, salt and pepper. Saute for another 5 minutes.I also used two sundried tomatoes in my sauce this is

3.  Add water make sure the rooster is covered, cover it with your lid set stove on high and let boil for 45min.When it begins to boil add your wine and bay leaf. Before removing from pot, make sure it's tender if not return to stove and boil some more. Farm raised roosters need more boiling to tenderize. This is why we add the wine, when the rooster is cooked and the sauce is ready to simmer remove the bay leaf. Add your tomato paste and let it boil for about 10 - 15 min. before serving.

4.  Use Misko No.2 they are the appropriate pasta for this recipe. Cook as package directions or leave al dente as we prefer them. Sprinkle with Kefalori cheese ( I prefer feta ) and serve your pastitsada with a tall glass of beer ( which I prefer) or a nice glass of wine.

5.  Another tasty dish from my kitchen to yours !! Kale Orexi !!

6.  If you have any questions feel free to contact me :)

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