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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

Need to make a substitution?

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
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