Macronatha

1 (2 to 3 pound) whole chicken, cut into pieces

1 onion

30 whole cloves

1 cinnamon stick

1 (6 ounce) can tomato paste

1 pound penne pasta

1 pound grated Parmesan cheese

Place chicken in large pot or Dutch oven and cover with water. Stud whole peeled onion with cloves and pierce with cinnamon stick. Place in pot with chicken. Stir in tomato paste. Bring to a boil, reduce heat, cover, and stew 60 to 90 minutes, until chicken is tender.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Layer pasta with Parmesan in a large serving bowl. Remove onion and pour chicken stock over pasta. Serve chicken pieces on the side.