Name: Chicken Bolognese with Rigatoni
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1 pound ground chicken (white or dark meat, or a mixture of both); 1/2 cup peeled and diced carrot; 1/2 cup diced celery; 1/2 cup diced yellow onion (about 1/2 medium onion); 1 tablespoon kosher salt, plus more for the pasta water; 1/2 tablespoon freshly ground black pepper; 1 tablespoon dried Italian seasoning; One (24-ounce) jar premade spaghetti sauce (see Cook's Note); 1 pound rigatoni pasta; 1 1/2 cups shredded or grated Parmigiano-Reggiano cheese; 6 tablespoons ricotta cheese, optional; Chopped fresh basil or Italian flat-leaf parsley, for garnish

Directions

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28m Easy 99%

CLASS

In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.
Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.
Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.
Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.

Cook’s Note

Instead of using sauce from a jar, make a double batch of sauce and freeze the extra. You can turn the frozen sauce out of the container and right into the pan. You don't even have to bother defrosting.