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Chicken Ragù

Recipe information

  • Yield

    serves 4

Ingredients

Salt
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
3 tablespoons EVOO (extra-virgin olive oil)
1/4 pound pancetta, a couple thick slices, cut into fine dice
1 1/2 pounds chicken thighs, chopped into small bite-size pieces
1 medium to large onion, chopped
2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped
2 to 3 garlic cloves, finely chopped
Black pepper
1 carrot, peeled
1 bay leaf
1/2 cup Marsala, a couple glugs
1 (28-ounce) can San Marzano tomatoes
Grated Parmigiano-Reggiano cheese
A handful of fresh basil leaves, torn

Preparation

  1. Step 1

    Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.

    Step 2

    In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary, and garlic, then season with salt and pepper. Grate the carrot with a box grater directly into the pan and stir in. Add the bay leaf and cook until the vegetables are soft, 5 to 6 minutes.

    Step 3

    Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.

    Step 4

    Drain the pasta and toss with the chicken ragù and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

Rachael Ray's Look + Cook
TagsPastaMarsalaAlcoholBeveragesRigatoniPancettaCured MeatMeatChicken ThighChickenPoultryRosemaryHerbs & SpicesCanned TomatoTomatoVegetableMainDinnerNut FreeEasyWeeknight MealsCookbooks
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