THE FUSE

I discovered this wonderful pasta dish while I was packing up my apartment for a big cross-country move. With my entire life in boxes (including most of my kitchen equipment), I decided to go to the grocery store and purchase a couple of rotisserie chickens to nibble on at my convenience. After a long day of packing, however, I needed a full meal. But, the only things I hadn’t stowed away were a small saucepot, some frozen ricotta cavatelli in my freezer, olive oil, and salt. That’s when rotisserie chicken pasta was born, and it’s now something I eat in my fully furnished one bedroom in Los Angeles all the time because it’s that good.