Pasta al Ragu di Pollo recipe guide

So, today let me jump into the details for this friendly recipe guide here, from my own personal experience, this dish is a comforting Italian classic that’s perfect for a family dinner. Let me show you how I make it.

Pasta al Ragu di Pollo

Pasta al Ragu di Pollo is a hearty dish that brings together tender chicken, rich tomato sauce, and pasta in a way that’s sure to delight. The combination of flavors and textures makes it a favorite in Italian homes, and it’s surprisingly simple to prepare. Whether you’re new to cooking or looking to refine your skills, this recipe is approachable and rewarding.

Notes on What to Expect

You can expect a rich, flavorful dish that balances the savoriness of the chicken with the acidity of the tomatoes. The chicken will be tender and easily shred, creating a delicious sauce that clings to the pasta.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 600 calories
• Cost of Ingredients: Approximately $15
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, skillet, wooden spoon, cooking knife, cutting board, colander, and serving bowl.
• Check out the must-have equipment and ingredients for making a Savory  #pastaalragudipollo  here.

Ingredients

• For the Ragu:
  • 1 lb (450 g) chicken thighs, boneless and skinless
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
• For the Pasta:
  • 12 oz (340 g) pasta (penne or rigatoni works well)
  • Grated Parmesan cheese for serving
  • Fresh basil for garnish (optional)
  • Check out the must-have equipment and ingredients for making a Savory  #pastaalragudipollo  here.

Instructions

1. Prepare the Ingredients:
   • Start by finely chopping the onion, garlic, carrot, and celery. This mixture is known as “soffritto” and forms the base of your ragu.
2. Cook the Chicken:
   • In a large skillet, heat the olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Cook until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
   • In the same skillet, add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
4. Combine and Simmer:
   • Return the chicken to the skillet and add the crushed tomatoes, chicken broth, oregano, basil, and bay leaf. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, or until the chicken is tender and fully cooked.
5. Cook the Pasta:
   • While the ragu is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
6. Shred the Chicken:
   • Once the chicken is cooked, remove it from the skillet. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the ragu.
7. Combine Pasta and Ragu:
   • Add the cooked pasta to the ragu, stirring gently to combine. If the mixture seems too thick, add some reserved pasta water until you reach your desired consistency. Cook together for another 2-3 minutes to let the flavors meld.
8. Serve:
   • Serve the pasta hot, topped with grated Parmesan cheese and fresh basil, if desired.

Variations

• Vegetarian Version: Substitute the chicken with diced mushrooms or lentils for a vegetarian option.
• Spicy Kick: Add red pepper flakes to the ragu for a bit of heat.
• Creamy Ragu: Stir in a splash of cream at the end for a richer sauce.
• Check out the must-have equipment and ingredients for making a Savory  #pastaalragudipollo  here.

Tips and Substitutions

• Make Ahead: This dish can be made ahead of time and reheated. The flavors will deepen as it sits.
• Freezing: You can freeze the ragu separately and defrost it for quick meals later.
• Gluten-Free Option: Use gluten-free pasta if needed.

Nutritional Information Per Serving

• Calories: ~600
• Protein: 30g
• Carbohydrates: 70g
• Fat: 20g
• Fiber: 4g

Conclusion

I hope this guide has made making Pasta al Ragu di Pollo seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!

Enjoy your cooking adventure, and remember that practice makes perfect!