Pasta con Capone, Funghi e Pomodori

(Pasta with Capon, Mushrooms and Tomatoes)


1 Med Onion - chopped fairly fine
4 Tbl. Olive oil - Extra Virgin
1/2 - 2/3 Lbs. Capon meat - previously roasted or baked (See Note below)
1/2 Lb. Oyster Mushrooms - chopped coarsely
2 28 Oz. Tomatoes - Roma or San Marzano (canned are fine)
1 Tsp. Oregano flakes - dry
1/2 Lb. Pasta - Rigatoni or Penne
Note: This recipe calls for previously roasted capon meat, removed from the bone.  This recipe resulted from the leftovers of a roasted and stuffed capon that was made for a holiday meal.  If a capon is not available, roasted chicken, Rock Cornish Game hens or Faraona (Guinea Fowl) can be substituted successfully.  This is a very easy recipe and represents a great use of left over poultry.


Saute the onion is the oil.  When the onions are translucent, add the chopped capon meat and continue cooking for 3-4 minutes, then add the mushrooms, and cook an additional 5-6 minutes on medium high heat. 

Add the two cans of tomatoes - chop them coarsely - and  the oregano flakes.  Cook the mixture over medium low heat for 1 1/2 hours.

About 20 minutes before the sauce is ready, put up a pot of water to boil for the pasta.  When the pasta is cooked al dente, serve it with the sauce.

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Last updated on:  02/09/03 02:33:20 PM