Tuscan Rooster Braised in Rosé Wine with Pasta
Tuscan rooster braised in rosé wine with tomato, herbs, and pasta. A rustic farmhouse recipe full of bold Italian flavor and tradition.
Equipment
- 1 Dutch oven or heavy pot
Ingredients
- 1/2 rooster 1–1.2 kg, cut into rustic bone-in pieces
- 4 tbsp olive oil
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 –3 garlic cloves crushed
- 1 cup dry rosé wine
- 500 ml tomato sauce passata or strained
- 1 tbsp tomato paste optional
- 1 bay leaf
- 1 sprig rosemary or 1/2 tsp dried
- 1/2 tsp thyme or marjoram
- 1/2 cup chicken stock or water more if needed
- Salt and pepper to taste
- 300 g penne or spaghetti
- Extra-virgin olive oil & grated Pecorino Toscano or Parmesan for serving
Instructions
- Heat olive oil in a large pot. Season rooster with salt and pepper. Brown on all sides. Remove and set aside.
- Add onion, carrot, celery, and garlic. Cook until softened and golden.
- Return rooster. Pour in rosé wine. Scrape the bottom and simmer 5 minutes.
- Add tomato sauce, tomato paste, bay leaf, rosemary, and thyme. Add stock. Season to taste.
- Cover and simmer on low 1.5–2 hours, turning pieces occasionally. Add stock if needed.
- Cook pasta in salted water until al dente. Drain and toss with 2–3 ladles of the rooster sauce.
- Serve pasta with rooster pieces on top or on the side. Spoon more sauce over it. Finish with olive oil and grated cheese.
Notes
- Wine: Use a good dry rosé. Chianti rosato works beautifully.
- Substitute chicken: Use thighs or drumsticks; braise for 45–60 minutes.
- Variations: Swap rosé for red wine (Chianti) for a robust sauce, or white wine (Vernaccia) for a lighter version.
- Serving suggestion: Pair with arugula salad and crusty bread.
- Storage: Keeps 3 days in the fridge. Flavors deepen overnight