Kale curly cabbage will become a peculiar highlight in this paste, giving it a delicious texture and taste. For cooking first cook the canned tomato sauce in your own spice juice and then mix torn into pieces cabbage, boiled rigatoni pasta and pieces of ready-made grilled chicken. Pasta with cabbage kale is very simple to prepare, and in it you can use even the chicken left over from last night’s dinner, having prepared a brand new, delicious dish that you like всем. 
Time: 1 hour. Complexity: easy Servings: 6-8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 red sweet peppers
- 2 tbsp. l olive oil + extra to drizzle
- 2 medium shallots, diced
- 2 cloves, minced garlic
- 1-2 tsp red pepper flakes + optional for filing
- 0.5 tbsp. dry white wine
- 1 can 800 gr. canned baked tomatoes, chopped cubes
- 1 can of 400 gr. canned baked tomatoes, chopped cubes
- 2 large tufts of cabbage cabbage (1-1.3 kg.)
- 4 tbsp. grilled chicken pieces (skinless)
- 1 tbsp. chicken stock (optional)
- 450 gr rigatoni pasta
- 1 tbsp. grated parmesan cheese (approx. 60 gr.)
Recipes with similar ingredients: sweet pepper, shallots, garlic, red pepper flakes, white wine, tomatoes, kale, grilled chicken, broth, rigatoni pasta, parmesan cheese
Recipe preparation:
- Fry sweet pepper over the flame of a gas burner, turning, 3-4 minutes on each side (or fry the pepper in oven in grill mode, turning it over, 5 minutes). Put in cover the bowl with plastic wrap and let the pepper boil about 10 minutes. When it cools, remove from a bowl and remove charred skin and stalks and remove seeds. Chop and set aside until ready to use.
- Place a large cauldron on a moderately strong fire. Add olive oil, then shallots and garlic. Salt, pepper and fry until the flavor of garlic goes and the shallots become translucent, 3-4 minutes. Add red pepper flakes and wine and cook until most of the wine has evaporated, 3-5 minutes. Add both cans of tomatoes and baked red pepper. Mix well and bring to a boil, then reduce heat to slow sauce boiled.
- Meanwhile, prepare the cabbage by cutting the stems; tear leaves into pieces the size of one bite. Stir in cabbage in tomato sauce with chicken and mix. Cover and cook until cabbage does not fade, about 5 minutes. If the sauce seems dry, add chicken stock for 0.5 tbsp. at a time. Keep cooking lid until cabbage is tender, all flavors mix and the sauce will be thick, 15-20 minutes. Salt and pepper over to taste.
- Meanwhile, pour water into a large pot, salt and bring to a boil. Add the pasta and cook according to The recommendation on the packaging is 8-10 minutes. Cast separately about 1 Art. cooking liquid, drain the rest of the water and add the pasta to Cauldron with ready-made sauce. Drizzle with olive oil. Cook on low heat, stirring to coat with sauce, 2-3 minutes. (So you cook pasta in sauce). Add a little if necessary delayed cooking fluid from the paste. Serve the pasta in in large bowls, sprinkle with parmesan and red pepper flakes on top and drizzle with olive oil.
