Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1023
- Total Fat
- 48
- Saturated Fat
- 14
- Carbohydrates
- 105
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 42
- Cholesterol
- 146
- Sodium
- 1324
- Total: 44 min
- Prep: 20 min
- Cook: 24 min
Ingredients
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
1 loaf crusty bread, bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms, wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic, peeled
1/4 pound pancetta, a couple thick slices, finely diced
1 1/2 pound chicken thighs, chopped into small bite-sized pieces
1 medium to large onion, chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala, a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves, torn
Directions
- Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
- Heat oven to 350 degrees F.
- Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
- Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
- While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
- Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
- When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
- Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.