Rigatoni with White Bolognese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 800
- Total Fat
- 41 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 142 milligrams
- Sodium
- 942 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 41 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
12 ounces mezzi rigatoni
3 tablespoons extra-virgin olive oil
1 onion, finely chopped
4 ounces pancetta, cubed
2 teaspoons finely chopped fresh rosemary
1 pound ground turkey
Freshly ground pepper
1/2 cup dry white wine
3 bay leaves, preferably fresh
1 1- to 2-inch piece parmesan rind (optional), plus grated Parmesan for topping
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, pancetta and rosemary; cook, stirring, until tender and lightly browned, 4 to 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the meat is no longer pink, 3 to 5 minutes. Add the wine, bay leaves and Parmesan rind and cook until the liquid is reduced by about two-thirds, 1 to 2 minutes. Add the chicken broth and bring to a boil, then reduce the heat and simmer until reduced by about half, 4 to 5 minutes. Add the heavy cream and nutmeg, bring to a simmer and cook to thicken just slightly, 1 minute. Discard the Parmesan rind and bay leaves; season with salt and pepper.
- Add the pasta to the sauce and cook over medium heat, stirring, until well coated. If the sauce seems too thick, add some of the reserved cooking water, 1 to 2 tablespoons at a time. Divide the pasta among bowls and sprinkle with grated Parmesan and more pepper.