1 (4.5 pound) whole chicken, giblets removed
1 (24 ounce) jar marinara sauce
6 cups water
2 anchovy fillets
½ teaspoon red pepper flakes, or to taste
2 teaspoons salt, plus more to taste
1 (16 ounce) package spaghetti
¼ cup thinly sliced basil leaves
½ cup grated Pecorino Romano cheese
1 tablespoon cold butter (Optional)
1 tablespoon grated Pecorino Romano cheese


Step 1
Place chicken in a pot and pour marinara sauce on top. Add water and anchovies.
Bring to a simmer, uncovered, over high heat. Reduce heat to medium-low. Cover and simmer, without stirring,
for 1 hour and 15 minutes.

Step 2
Transfer chicken to a bowl using tongs. Let cool to the touch.

Step 3
Meanwhile, bring sauce to a simmer over medium-high heat. Cook, skimming off the fat from the surface,
until sauce is reduced by at least half, 20 to 35 minutes.

Step 4
Tear off chicken meat by hand and transfer to a bowl, breaking the pieces into your desired size.

Step 5
Add the chicken, red pepper flakes, and salt to the reduced sauce. Cook and stir until chicken is heated through,
about 2 minutes. Keep on low heat while you cook the pasta.

Step 6
Bring a large pot of lightly salted water to a boil.
Cook spaghetti in the boiling water according to package instructions, reducing time by 1 minute, about 11 minutes.
Drain and return to the pot; reduce heat to low.

Step 7
Add the chicken sauce and Pecorino Romano to the pasta. Sprinkle in basil and add butter.
Stir until butter melts, about 1 minute. Turn off the heat and add remaining Pecorino Romano cheese.
Cover and let sit for 1 minute. Stir and serve.


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