INGREDIENTS
1 Tablespoon
butter
28 Ounces
canned diced tomatoes
8 pieces
chicken legs
8 cloves
garlic
6 servings
herbs
3 Tablespoons
olive oil
6 servings
parmesan cheese
16 oz
pasta
1/2 cup
red wine
6 servings
salt and pepper
2 Tablespoons
tomato paste