Cacciatore in Pasta: A hearty Italian classic with a twist

Cacciatore in Pasta is an Italian dish that combines the hearty taste of chicken cacciatore with the comforting appeal of pasta.

Cacciatore, derived from the Italian word “cacciatore,” which means “hunter,” originally referred to a hearty dish made by Italian hunters using game birds and locally foraged ingredients.

Over time, the recipe evolved, and chicken cacciatore became a beloved classic characterised by a tomato-based sauce, aromatic herbs, and bell peppers.

Cacciatore in Pasta takes this traditional recipe to the next level by incorporating tender pieces of chicken, mushrooms, and a rich tomato sauce into a pasta dish. Recipe compliments of FATTI’S & MONI’S.


• 500g FATTI’S & MONI’S elbow macaroni
• 1 whole chicken, cut-up
• 125ml (½ cup) cake wheat flour
• 65ml (¼ cup) sunflower oil
• 2 medium onions, sliced
• 2 cloves garlic, finely chopped
• 1 green bell pepper, sliced into strips
• 1 can (410g) diced tomatoes, undrained
• 1 can (410g) All Gold tomato puree
• 250g button mushrooms, sliced
• 125ml (½ cup) dry white wine
• 5ml (1 teaspoon) dried oregano leaves
• 5ml (1 teaspoon) dried basil leaves
• salt and freshly ground black pepper, to taste
• grated parmesan cheese, optional


1. Add pasta to a large pan with rapidly boiling water, cook until just tender. Drain and rinse well, toss in a bit of olive oil. Keep warm.
2. Coat chicken with flour. In a large saucepan, heat oil over medium-high heat. Cook chicken for 15 to 20 minutes or until brown on all sides. Remove and set aside.
3. Add onions, garlic and green pepper to saucepan, sauté until soft.
4. Add all remaining ingredients except Parmesan cheese.
5. Bring to boil and then reduce heat. Cover and simmer 45 minutes.
6. Serve over warm pasta, sprinkle with parmesan cheese if desired.

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