Egg Fetuccine with Chicken Sauce

Preparation time

30 minutes

Cooking time:

5 minutes






  • 1 package Egg Fetuccini e from Pasta Piccinini
  • 1 pound (400 gr.) of chicken (deboned) meat, chopped in 1-inch pieces
  • 1 onion, 1 carrot, 1 sellery stalk finely chopped
  • 2 ounces (half a glass) of dry red wine
  • 7 ounces (200gr.) of fresh chopped tomatoes
  • 2-3 tbs EVO oil, salt and pepper
  • 2-3 tbs grated pecorino cheese
  • 1 sprig rosemary
  • 1 tbs parsley , minced



  1. Pour oil in a pan and add chopped onion, carrot and celery, the rosemary and the tomatoes.
  2. Cook for 5 minutes then add the chichen pieces, simmer over low heat and deglaze with red wine.
  3. Cook the sauce 15 minutes, add some pepper.
  4. Cook in salted boiling water tagliatelle, drain as soon they float up and pour them into the sauce pan.
  5. Plate up and sprinke with parsley and grated pecorino cheese.

Goes well with an aromatic white wine from Sicily, like Grillo.