Spaghetti Cacciatora Inspired by Chef Andrea Pasqualucci
Adapted by Kyle Libramonte
Prep Time: 10 m. • Cook Time: 30 m.
Serves: 3-4
Inspired by a dish created by Michelin-starred Chef Andrea Pasqualucci
Ingredients:
8 oz Spaghetti Pasta
32 oz Chicken Gravy (2 Jars)
5 Fresh Garlic Cloves, minced
2 Bay Leaves
4 Sprigs of Rosemary
4 Anchovies in Oil
1 Black Garlic Clove
⅓ cup White Wine Vinegar
4 Champignon Mushrooms
Instructions:
Set your Claypot Oven to Pasta Mode and let it preheat.
Add the spaghetti and fill with water until covered.
Once al dente, set aside the spaghetti and pasta water.
Change the Mode to Sear/Sauté High
Add olive oil and saute the garlic cloves until fragrant.
Add chicken gravy, bay leaves, rosemary, anchovies, black garlic clove, white wine vinegar, mushrooms, and mix until combined well. Simmer for about 5 minutes or until the mushrooms have softened.
Remove the bay leaves and rosemary sprigs, turn off your Claypot Oven and add your pasta.
Mix until combined well and the sauce has coated the pasta. Add in pasta water to your desired consistency.
Enjoy with freshly shredded parmesan and some extra black garlic gloves if desired!
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