Recipe courtesy of Wolfgang Puck

Chicken Bolognese with Penne

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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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

1/2 cup dry white wine

2 cups tomato sauce

1/2 cup tomato juice

Salt and freshly ground black pepper

1 pound penne pasta

1/2 cup grated Parmesan, plus more for garnish

1/4 cup chopped fresh parsley leaves


  1. 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.
  2. Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
  3. 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.