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#Pasta al Ragu di Pollo

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, skillet, wooden spoon, cooking knife, cutting board, colander, and serving bowl.

Ingredients
  

  • 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

Instructions
 

  • Instructions
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.