Maccheroni with Braised Chicken and Tomato from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• ½ cup dry white wine
• 2 tablespoons vegetable oil
• 2 cups canned whole peeled tomatoes with their juice, roughly chopped
• 6 whole garlic cloves, peeled and lightly crushed
• Salt
• 2 fresh rosemary branches (or 1 tsp. dried rosemary, finely chopped)
• 6 tablespoons Parmigiano-Reggiano, freshly grated
• 2 pounds chicken legs, thighs and wings
• 1 pound penne
• 3 tablespoons butter
• ¼ teaspoon. crushed red pepper