Pasta con Pollo alla Genovese (Chicken Ragu)

Pasta con Pollo alla Genovese (Chicken Ragu)

This chicken ragu dish is the epitome of comfort food, with tender ground chicken, aromatic vegetables, and a creamy, tomato-based sauce. The fresh rosemary and bay leaf infuse the sauce with irresistible flavor, while the heavy cream adds a rich finish. Paired with mezzi rigatoni or mezzi penne, this recipe is perfect for family meals or impressing guests at your next dinner party. Serve this Pasta con Pollo alla Genovese with a crisp green salad and a glass of light white wine for the perfect balance. You can also pair it with some garlic bread for extra indulgence.

Ingredients

  • 2 tbsp. olive oil

  • 1 large shallot, finely chopped

  • 1 small stalk celery with leafy top, finely chopped

  • 1 small carrot, peeled and grated

  • 2 cloves garlic, grated or finely chopped

  • Salt and pepper

  • 2 sprigs fresh rosemary leaves stripped and finely chopped (about 1 tbsp.)

  • 1 fresh bay leaf

  • 2 tbsp. (a fat squirt) tomato paste

  • A few grates of nutmeg

  • ½ cup chicken stock

  • ½ cup white wine

  • 1 lb. ground chicken

  • 2 cups passata (uncooked tomato puree) or tomato puree

  • ¼ cup heavy cream

  • 1 lb. mezzi rigatoni or mezzi penne

  • 1 cup finely grated Parmigiano-Reggiano, plus more for passing at the table

Directions

Step 1

Bring a large pot of water to a boil for the pasta.

Step 2

In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the shallot, celery, carrot, and garlic; season with salt and pepper. Add the rosemary and bay leaf. Cook, stirring often, until the vegetables soften, about 2 minutes. Stir in the tomato paste and a little freshly grated nutmeg, then the stock and wine. Bring to a boil. Add the chicken. Cook, stirring to break up the meat, until the chicken is cooked through and about two-thirds of the liquid is absorbed, about 5 minutes. Add the passata. Cook until the sauce begins to bubble. Reduce heat to low. Simmer until the flavors meld and the sauce is reduced slightly, about 5 minutes. Stir in the cream. Reduce heat to low.

Step 3

Meanwhile, salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Just before draining the pasta, scoop out about 3/4 cup of the starchy cooking water. Drain the pasta.

Step 4

Add the pasta to the sauce. Mix in about 1 cup Parm. Add the cooking water as needed to thin the sauce. Discard the bay leaf. Serve the pasta with more Parm.