Chicken Bolognese With Rigatoni

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil
• 1 1/2 lbs ground chicken
• 1 teaspoon salt
• fresh ground black pepper
• 1 onion, cut into small dice
• 2 carrots, cut into small dice
• 1 celery rib, cut into small dice
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 1/2 cups dry wine
• 1 (28 ounce) can tomatoes, chopped
• 2 (14 1/2 ounce) cans chicken broth, heated
• 1/8 teaspoon minced fresh oregano
• 1/8 teaspoon minced fresh thyme
• 1 (1 lb) package rigatoni pasta
• 6 -7 basil leaves, chopped
• 1/8 teaspoon red pepper flakes

Recipe

• 1 heat a large skillet over medium-high heat. add 1 t. of the olive oil; heat 1 minute. add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. season with 1/2 teaspoons of the salt and pepper to taste. transfer chicken with a slotted spoon to a colander to drain; set aside.
• 2 heat the remaining 2 t. of olive oil in the same skillet over medium heat. add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. add the garlic; cook 1 minute. stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
• 3 stir in the wine. cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. add the tomatoes; cook 3 minutes. add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. reduce heat to a simmer. cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
• 4 meanwhile heat a large pot of salted water to a boil. add the rigatoni; cook until al dente according to package directions.
• 5 stir the basil and red pepper flakes into the sauce; adjust the seasoning. drain pasta; toss with the sauce in a large serving bowl.