Chicken Ragu Pasta - Lavender & Macarons

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It’s always nice to make a dinner with ingredients you commonly have on hand, but so often it’s basic meal that you’ve had dozens of times. Why not mix things up with this chicken ragu pasta recipe?
Inspired by Rachel Ray’s complex Pasta Alla Genovese, there’s nothing routine about the robust flavors in this dish even though I’ve simplified the recipe for you.

With fewer ingredients and some special tweaks, you can have an amazing dinner on the table of pasta with a mouth-watering ragu sauce that everyone will enjoy.

WHAT IS RAGU SAUCE?


Ragu isn’t just a brand name. It’s an Italian word for a sauce made from simmering vegetables, spices, and meat. In a word, it’s tantalising.

When you start cooking your ragu, be prepared for your spouse, kids, and possibly the neighbours to flock to your kitchen.

HOW DO YOU MAKE CHICKEN RAGU PASTA?

I’m glad you asked. All you need is some common kitchen ingredients, spices, and about half an hour!

Get your water boiling for pasta and then it’s time to prep the veggies, brown the chicken (or you could make a turkey ragu if you prefer by swapping in ground turkey), and simmer your sauce.

WHICH PASTA IS THE BEST FOR HOMEMADE RAGU?

It’s really easy to make this delightful dinner. You can use any pasta, but Rigatoni is a favorite.
The striations on the side of the noodle and the large opening allow the sauce to stick on and in the pasta noodle instead of sliding off, so every bite is loaded with goodness.

WHAT VEGETABLES MAKE THE BEST RAGU SAUCE?

This delicious chicken ragu sauce recipe uses onion, carrots, and garlic.
Slowly sautéing the onions and carrots together to start the recipe releases their sweetness. Many sauce recipes call for sugar to reduce the acidity in a tomato based sauce, but the natural sweet flavors in these vegetables will do that for you.

Plus, they are so healthy!
And after a while you’ll add in garlic for a subtly pungent bite of flavor that is pretty much required in all Italian inspired dishes.Riganoti with Ground Chicken And Tomato Ragu

HOW DO I MAKE THE SAUCE CREAMY, LIKE IN RESTAURANTS?

One thing you might notice when you go to a restaurant for Italian is how the sauce is always just a bit creamier than it is when you serve the same meal at home.
The secret, as they say, is in the sauce. Literally.

Experienced Italian chefs know that you need to hold back some water from your pasta pot to stir into your sauce.

The starch in the water will make it smooth and also allow it to stick to your pasta better. So before you strain your pasta, pull out about half a cup of the starchy hot water.
You’ll add in anywhere from 1/4-1/2 cup, depending on how thick you’d like your ragu pasta sauce to be.

If you make this recipe, snap a photo and post it on Instagram with a hashtag #lavenderandmacarons. I love seeing your creations.Chicken Ragu Pasta
This healthy, savory, and quick to make Chicken Ragu Pasta is bound to become a favorite family meal. Enjoy this homemade pasta with ground chicken in just half an hour.
5 from 8 votes
Course:Main Course
Cuisine:Italian
Keyword:creamy, family dinner, ground chicken, pasta, sauce
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings: 6
Calories: 650kcal
Author: Iryna

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
  • 1 large onion
  • finely minced
  • 2 medium carrots
  • chopped
  • 5 cloves garlic
  • minced
  • 1 1/2 lb
  • ground chicken or turkey
  • 2 sprigs rosemary
  • 2 cups
  • tomato sauce
  • such Pomodoro or Marinara
  • 1 lb Rigatoni or any other pasta
  • 1 c Parmesan grated
  • 3 tbsp olive oil
  • salt, pepper
  • Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
  • Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer. 
  • Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta. 
  • Stir in Parmesan cheese and serve immediately.


Nutrition Calories: 650kcal | Carbohydrates: 64.5g | Protein: 49g | Fat: 21.8g | Saturated Fat: 6.1g | Cholesterol: 113mg | Sodium: 642mg | Potassium: 382mg | Fiber: 4.5g | Sugar: 7.1g | Calcium: 140mg | Iron: 5.4mg