Braised Rooster with Spaghetti

Braised Rooster with Spaghetti
Patricia Vasos
  • Braised Rooster with Spaghetti
  • Description
    Farm raised rooster slowly braised in a delicious tomato and wine sauce served with spaghetti and topped off with Miztithra cheese.

Preparation time: 25'
Cooking Time: 120'
Total Time: 145'

Main ingredients

Cooking Method

Braising and Baking


6-8 Servings

rooster 1 (3 ½ lbs.), remove the giblets and cut into
unsalted butter 2 tablespoons
greek extra virgin olive oil ¼ cup
garlic cloves,chopped 4
onions,finely chopped 3
tomato paste dissolved in ½ cup water 2 tablspoons
ripe tomatoes,peeled and finely chopped 1 ½ cups
cinnamon stick 1
whole cloves 3
nutmeg a pinch
sugar 1 teaspoon
water 1 ½ cups
ground nutmeg a pinch
salt and pepper to taste
dry red wine 1 glass
thick spaghetti 2 packages
mitzithra cheese (or parmesan),grated to taste
How to cook

1. In a large pot, on a medium-high heat, add the butter and extra virgin olive oil and rooster. Sautee and lightly brown the meat on both sides.  Remove the meat onto a platter.

2. In the same pot, lower the heat; add the onions and garlic and sauté until soft and glossy.

3. Add the rooster back into the pot with the tomato paste and red wine.  Simmer for 4-5 minutes.

4. Add the tomatoes, cinnamon stick, cloves, nutmeg, sugar, salt and pepper, and water.  Add enough water to half way cover the rooster.  Cover.

5. Simmer, on a low heat, for 1 ½ -2 hours, or until the meat is tender and the sauce thickens (add water if and as needed).

6. Boil pasta in salted water for 8-9 minutes. Strain and set onto a platter.  Sprinkle Mitzithra cheese all over and toss making sure to cover the spaghetti.  Add the rooster on the top and around, drizzle the remaining sauce on the top and sprinkle with cheese. 

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Score: 1 | Votes: 87