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salt Pasta extra-virgin olive oil pancetta chicken onion rosemary garlic black pepper carrot bay leaf Marsala wine tomatoes cheese fresh basil
Viewed: 35 - Published at: 5 years agoIngredients
- salt
- 1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta)
- 3 tablespoons extra-virgin olive oil
- 1/4 lb pancetta, cut into fine dice (a couple thick slices)
- 1 1/2 lbs boneless skinless chicken thighs, chopped into small bite-size pieces
- 1 large onion, chopped (med-large)
- 2 -3 sprigs fresh rosemary, leaves stripped and finely chopped
- 2 -3 garlic cloves, finely chopped
- black pepper
- 1 carrot, peeled
- 1 bay leaf
- 1/2 cup marsala wine
- 1 (28 ounce) can san marzano tomatoes
- grated parmigiano-reggiano cheese
- torn fresh basil (a handful)
Method
- Heat a large pot of water to boil, for the pasta.
- Salt the water when it boils and cook the pasta to al dente.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
- Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
- Add in the chicken and brown evenly for 5-6 minutes.
- Add in onions, rosemary, and garlic; then season with salt and pepper.
- Grate the carrot with a box grater directly into the pan and stir inches.
- Add 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.
- Drain the pasta and toss with the chicken ragu and cheese.
- Discard the bay leaf; garnish with some torn basil.
- Serve immediately.
