Categories: Chicken, Main Dish, Pasta Sauce, Rachael Ray

Ingredients

• salt
• 1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta)
• 3 tablespoons extra-virgin olive oil
• 1/4 lb pancetta, cut into fine dice (a couple thick slices)
• 1 1/2 lbs boneless skinless chicken thighs, chopped into small bite-size pieces
• 1 large onion, chopped (med-large)
• 2 -3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 -3 garlic cloves, finely chopped
• black pepper
• 1 carrot, peeled
• 1 bay leaf
• 1/2 cup marsala wine
• 1 (28 ounce) can san marzano tomatoes
• grated parmigiano-reggiano cheese
• torn fresh basil (a handful)

Directions

1. Heat a large pot of water to boil, for the pasta.

2. Salt the water when it boils and cook the pasta to al dente.

3. Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.

4. Brown the pancetta for 3-4 minutes, then add another tablespoon oil.

5. Add in the chicken and brown evenly for 5-6 minutes.
6. Add in onions, rosemary, and garlic; then season with salt and pepper.

7. Grate the carrot with a box grater directly into the pan and stir inches.

8. Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.

9. Simmer for a few minutes to thicken the sauce and combine the flavors.

10. Drain the pasta and toss with the chicken ragu and cheese.

11. Discard the bay leaf; garnish with some torn basil.

12. Serve immediately.

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