The good news- there was absolutely no Spam® in this...
My buddy Bob gave me a bunch of home-grown basil the other day. I wasn't in the mood for pesto, so I decided to make some pasta sauce with it. You know my M.O. for basic pasta sauce- lots of sauteed garlic in Tibvrtini Olio Extra Virgene di Oliva, crushed to order tomatoes, crushed red peppers and basil only- so I won't go into detail on that.
To make the cacciatora, I oven-roasted some chicken legs and thighs seasoned with our Survival Spice™ until they had a nice color and were nearly cooked through, and also sauteed some mini red and yellow peppers along with a chopped red onion. I deglazed these with some white wine, then added them to some of the tomato sauce. Once the chicken was ready, I added it as well, then simmered the whole thing for an hour.
Boiled some penned until it was al dente, then garnished with parmaseano reggiano and a sprig of Bob's be-YOO-tiful basil. Thanks again!
Bottle of red, and some crusty bread. Life was good.
ima droolin , so seemple but yet , eleganto ! pleasa fedex !