Traditional Corfiot Pastitsada

Ingredients

• 1 rooster, cut into pieces
• 500 g thick spaghetti (No. 2)
• 2 onions, finely chopped
• 4-5 garlic cloves, finely chopped
• 2 tbsp tomato paste, diluted in water
• 150 g red wine
• 30 g vinegar
• Ground cinnamon
• Ground cloves
• Ground nutmeg
• Ground allspice
• A pinch of cumin
• 3-4 tbsp sweet paprika
• Ground black pepper
• 1/2 tsp hot red pepper
• Salt
• 1 tsp sugar
• Olive oil

Instructions for the Pasta

1. In a large pot, bring water to a boil and add salt. Once boiling, add the pasta and cook for about 15-20 minutes until al dente. Drain the pasta and set aside.

For the Meat

1. Heat olive oil in a large pot over medium heat and brown the rooster pieces on all sides. Once browned, transfer the meat to a bowl.
2. In the same oil, add the garlic and onion, sautéing briefly until fragrant.
3. Return the rooster to the pot, add the diluted tomato paste, and sprinkle in all the spices. Stir well to coat.
4. Pour in the red wine to deglaze, then add the vinegar. Lower the heat, cover, and simmer gently for about 1.5 hours, or until the meat is tender. Add hot water as needed to keep the meat covered and maintain a saucy consistency.
5. Once the meat is fully cooked, transfer it to a serving platter. Add the cooked pasta to the sauce in the pot, stirring carefully to allow the pasta to absorb the sauce for about 5 minutes.
6. Return the meat to the pot, ensuring everything is well coated in the sauce, and serve immediately while hot.

Enjoy this traditional Corfiot dish!