Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1/2 cup finely chopped red onion
- 4 cloves garlic, minced
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1 tablespoon thyme leaves
- Pinch chili flakes
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 2 cups tomato sauce
- 1/2 cup tomato juice
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for garnish
- 1/4 cup chopped fresh parsley leaves
- 1 pound penne pasta
Directions
Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.
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