Scordo Pasta Challenge - #17 & #157 Zitoni Casarecci with a Chicken Ragu, Zucchini, Onion, and White Wine Sauce

(photo: prior to breaking the pasta into smaller pieces, notice the length!)

I love impromptu meals; that is to say, one of the biggest thrills I experience in the kitchen is when one dish I have in mind turns into something completely different or helps inform a second dish.  For example, when starring at a few chicken legs in my refrigerator this evening I immediately thought of a stove simmered chicken dish (a type of chicken cacciatore).  The dish included garden zucchini, one whole onion, about 8 pieces of coarsely chopped garlic, parsley, and a 1/3rd of a bottle of Pinot Grigio from Venezia.  I simmered the ingredients on the stove top for about 1.5 hours and, this is where the "one dish informing another" comes into play, after producing a wonderful liquid in the pan infused with chicken, zucchini, garlic, and white wine flavors, I boiled 250 grams (enough for left overs) of Zitoni Casarecci from Pastificio Vicidomini and tossed with the wonderful impromptu sauce.