Rigatoni with Chicken Ragu
If you're looking for an easy and delicious lunch or dinner option, to plate up on the table in 30 minutes, this chicken ragu with rigatoni is a winner!
Servings 3 -4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion finely chopped
- 2 cloves of garlic chopped
- 1 small carrot grated
- 400 grams ground chicken
- 1/2 can 200 grams canned peeled tomato
- 1 tablespoon tomato paste
- 1/2 a chicken stock cube
- 1/2 teaspoon each of dried parsley oregano, nutmeg, paprika
- Salt and fresh ground pepper to taste
- 300 grams rigatoni pasta
Instructions
- Cook the rigatoni as per the instructions on the pack. I use my Instant Pot and pressure cook it for 5 minutes with water and salt for perfectly cooked rigatoni.
- While the rigatoni is cooking, prepare the ragu.
- Heat the oil in a large saucepan over low-medium heat.
- Cook onion and garlic for 5 minutes in the pan, until the onions have softened.
- Increase the heat to high, add grated carrots, ground chicken and cook for 5 minutes more, stirring and breaking up the lumps of chicken with a whisk.
- Add the canned tomato, tomato paste, 1/2 stock cube, all the dried herbs, salt and pepper and cook on low-medium heat for 15 minutes, stirring occasionally.
- Serve the ragu with the cooked rigatoni and a sprinkling of grated parmesan.