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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Look+Cook, Rachael Ray Ingredients:
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) |
Directions:
1. Heat a large pot of water to boil, for the pasta.
2. Salt the water when it boils and cook the pasta to al dente.
3. Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
4. Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
5. Add in the chicken and brown evenly for 5-6 minutes.
6. Add in onions, rosemary, and garlic; then season with salt and pepper.
7. Grate the carrot with a box grater directly into the pan and stir inches.
8. Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
9. Simmer for a few minutes to thicken the sauce and combine the flavors.
10. Drain the pasta and toss with the chicken ragu and cheese.
11. Discard the bay leaf; garnish with some torn basil.
12. Serve immediately.
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