Chicken Bolognese with Penne

2013-01-27
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Cook Time : 40m
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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
  • 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

Method

Step 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.

Step 2

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

Step 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.

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