Chicken Ragù

Name: Chicken Ragù
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

December 9, 2011

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

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

TagsPasta Marsala Alcohol Beverages Rigatoni Pancetta Cured Meat Meat Chicken Thigh Chicken Poultry Rosemary Herbs & Spices Canned Tomato Tomato Vegetable Main Dinner Nut Free Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes