PREPARATION

Heat a large pot over medium heat. Drizzle with olive oil. Add chicken pieces in the oil, season metpeper and salt and cook until tender. Remove them from the pan and keep them warm side.

Peel the onion and garlic. Chop the onion finely and crush the garlic to a pulp. Sauté the onion pieces and add the garlic pulp to shortly thereafter.

Remove the skin from the chorizo ​​and cut the first Spanish spicy sausage into thick slices and then into cubes of 0.5 to 1 cm wide. Discard the chorizo ​​into the pot with onion and let the sausage quiet baking. In addition, a tasty red pimiento oil free. Let the sausage bake long enough, so that the cubes are a little crispy.

Stir in the concentrated tomato paste and stir. Add a pinch of dried thyme and oregano. Stir and watch out that the basic sauce does not burn. Pour the tomato sauce with it, possibly with an extra splash of water. Stir and taste.

Add the chicken pieces in the sauce. Let them simmer for 10 minutes over low heat.

THE PASTA

Apply a generous amount of water to the boil. Add a good pinch of salt. Cook the poccolini al dente according to the package instructions. Reduce cooking time by 1 minute for a perfect result. The pasta will continue to cook briefly in the pot with hot sauce.

FINISHING

Remove the carrot pieces and the outer leaves of spring onions. Rinse them under the tap as possible. Cut the onions into thin rings and add them to the sauce. Let everything together and heat daarma brag preheated collar.

Sprinkle with grated Parmesan cheese and eat tasty.