📝 About This Recipe
Hailing from the emerald island of Corfu, Pastitsada is the crown jewel of Hebridean cuisine, blending Greek soul with Venetian elegance. Traditionally prepared with rooster for a deeper, more robust flavor, the meat is slow-simmered in a rich tomato sauce infused with 'Spetsieriko'—a secret blend of warm spices like cinnamon, cloves, and allspice. Served over thick tubular pasta, this dish is a celebratory masterpiece that fills the kitchen with an intoxicating, aromatic warmth.
🥗 Ingredients
The Meat
- 2 kg Rooster (cut into 6-8 large serving pieces; chicken can be substituted)
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1/4 cup Red Wine Vinegar (to deglaze the pot)
The Aromatic Base
- 3 large Red Onions (very finely chopped or grated)
- 4-5 cloves Garlic (minced)
- 1 cup Dry Red Wine (a robust variety like Agiorgitiko or Merlot)
The Spetsieriko (Spice Blend)
- 2 tablespoons Tomato Paste
- 800 g Canned Whole Tomatoes (crushed by hand)
- 1 large Cinnamon Stick
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Sweet Paprika
- 2 pieces Bay Leaves
- 1 teaspoon Sugar (to balance acidity)
Pasta and Garnish
- 500 g Misko No. 2 Pasta (thick long macaroni with a hole in the middle)
- 1 cup Kefalotyri or Pecorino Romano (finely grated for serving)
- 2 tablespoons Butter (to toss with the pasta)
👨🍳 Instructions
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1
Pat the rooster pieces dry with paper towels and season generously with salt and black pepper.
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2
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the rooster pieces in batches until golden-brown on all sides (about 5-7 minutes per batch). Remove and set aside.
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3
In the same pot, add the finely chopped onions. Sauté over medium heat for 10 minutes until soft and translucent, but not browned. Add the garlic and cook for another 1-2 minutes.
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4
Stir in the tomato paste and all the spices (cinnamon, cloves, allspice, nutmeg, paprika, and bay leaves). Cook for 2 minutes to 'toast' the spices and cook out the raw taste of the paste.
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5
Pour in the red wine vinegar to deglaze, scraping up all the brown bits (fond) from the bottom of the pot.
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6
Add the red wine and let it simmer for 3-4 minutes until the alcohol smell dissipates.
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7
Return the rooster pieces to the pot. Add the crushed tomatoes, sugar, and enough hot water to just barely cover the meat.
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8
Bring to a boil, then reduce heat to very low. Cover with a tight-fitting lid and simmer gently for 1.5 to 2 hours, or until the rooster is fork-tender and the sauce has thickened into a dark, rich ragu.
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9
Once the meat is cooked, remove the lid and simmer for another 10-15 minutes if the sauce needs further thickening. It should be glossy and coat a spoon.
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10
While the sauce finishes, boil the pasta in a large pot of salted water until al dente. Drain well.
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11
In the pasta pot, melt 2 tablespoons of butter and toss the hot pasta back in to coat. Many Corfiots add a ladle of the red sauce to the pasta at this stage to pre-flavor it.
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12
Serve by placing a generous portion of pasta on a plate, topping with a piece of rooster and a ladle of the rich spiced sauce. Finish with a heavy dusting of grated Kefalotyri cheese.
💡 Chef's Tips
If using a standard supermarket chicken instead of a farm-raised rooster, reduce the simmering time to about 45-60 minutes to avoid the meat falling apart. For the most authentic flavor, grate your onions instead of chopping them; this creates a thicker, smoother sauce consistency. The sauce is even better the next day, as the complex spices have more time to meld together. Don't skimp on the cinnamon and cloves; they are the signature profile of a true Corfiot Pastitsada. If you can't find Misko No. 2, Bucatini or thick Ziti are excellent substitutes for the pasta.
🍽️ Serving Suggestions
Pair with a full-bodied Greek red wine like a Xinomavro or a spicy Syrah. Serve with a crisp Horiatiki (Greek Village Salad) to provide a fresh contrast to the rich sauce. A side of warm, crusty sourdough bread is essential for mopping up the extra sauce. Finish the meal with a small glass of Kumquat liqueur, a famous specialty of Corfu. Serve on large, family-style platters for a traditional Sunday feast feel.