Rooster pastitsada

Cut the rooster into pieces. Heat the oil in a shallow pan and sear the pieces until golden brown. 

Add the dry spices, the onions and garlic, mix and stir in the wine little by little. 

Add the finely chopped tomato, the sugar, the spetsieriko, a little basil and add hot water until all the portions are covered. Let it simmer. 

When the rooster gets tender, add the tomato paste dissolved in a little hot water as well as the salt. 

Wait for the sauce to thicken and remove from heat. 

Meanwhile boil the pasta in plenty of salted water. 

Strain them and add them to the pot with the butter. Mix so that they are well buttered. (**)

Remove the meat from the pot, place it into a platter and add the pasta to the sauce. Mix well and serve with grated cheese and a few leaves of fresh basil.