An easy to make pasta dish that serves four with a hearty appetite. It combines chicken and pancetta for a flavorful combination. The lightly browned tips of the pasta create a sense of rustic, wholesome cookery.

Clay Preparation

1.  Soak clay pot for 15 minutes in cold water.

Meal Preparation [top][main review]

1.  Preheat oven to 400 degrees F.

2. Cook bow ties in a pot of lightly salted water for about 8 minutes. Drain well.

3. Heat 2 tablespoons of the oil in a skillet. Add the garlic and cook until golden. Deglaze with ¼ cup wine. Add the tomatoes (including the liquid) and the remaining wine. Bring to a boil over medium heat. Add salt and pepper to taste. Set aside.

4. In a large bowl mix onion, red pepper, chicken, pasta and tomato sauce. Add salt and pepper to taste.

5. Line the bottom of the clay pot with pancetta, parsley, basil and sage. Top with the pasta mixture.

6. Spread the ricotta over the top of the pasta mixture and then dust with the Pecorino Romano. Top with sliced tomato and basil leaves.

7. Bake for 40 minutes. Drizzle with remaining oil and serve.

Serving Suggestions [top][main review]

A green salad and crisp fresh ciabatta bread round out this rustic meal. Chianti or a Pinot Gris make a nice accompaniment to the whole eating experience.