If you are serving the iconic Italian dish, Chicken Cacciatore, you can serve just about any pasta to accompany it. Penne pasta is quite popular nowadays, and noodles is kind of a northern-European thing, so either spaghetti or round pasta seems to be perfectly natural. Personally I like fettuccine, a long, straight, flat pasta that is otherwise pretty much like spaghetti.
I also find that if you choose some of the fragile types of pasta like farfalle (the little "bow ties"), you may find yourself breaking it up as you stir. So if you like it--and it does make a pretty sight in a large serving bowl--make it according to manufacturer's instructions, drain it gently and place it in a serving bowl with a drizzle of olive oil. Let the guests manhandle it; just pass the bowl or place it on a buffet, which works better, I think.
With this a beautiful chicken main dish, you have something that can hold its own with lasagne any day. All you need is some rose wine (sparkling if you ask me), crusty bread and butter. A side salad with a light dressing will also go well.
4 pounds frying chicken, cut up
1/4 cup organic olive oil
2 medium organic onions, chopped
1 organic red bell pepper, diced
1 organic green bell pepper, diced
2 cloves organic garlic, minced
3 organic tomatoes, peeled and chopped
1-1/2 cups organic tomato puree
2 Tablespoons dry white wine
1-1/2 teaspoons sea salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground allspice
Preheat your oven to 325 degrees.
Place the olive oil in a frying pan over medium-high heat. In batches, brown the chicken when the oil is hot but not smoking. Remove the pieces to a covered baking dish (a foil cover can be improvised as well).
Combine the onions, peppers and garlic in the oil and cook, stirring, until the onions are translucent. Add the tomatoes, tomato puree, wine, salt, papper and allspice.
Place the covered baking dish in the oven for 1 hour, until the chicken is tender. Taste the sauce and adjust the seasoning before serving with cooked rice or pasta.
You can also substitute 1 yellow bell pepper for the green--I would because I don't really like the way green bell peppers look next to the red sauce. Another thing that could be added to the recipe is a package of baby Portabello mushrooms, sliced, sauteed in a little butter and stirred into the final dish.