Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 1 large shallot, finely chopped
• 1 small stalk celery with leafy top, finely chopped
• 1 small carrot, peeled and grated
• 2 garlic cloves, grated or finely chopped
• Salt and pepper
• 2 sprigs fresh rosemary, leaves stripped and finely chopped
• 1 fresh bay leaf
• 2 tbsp. tomato paste
• A few grates of nutmeg
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1 lb. ground chicken
• 2 cups passata or tomato puree
• 1/4 cup heavy cream
• 1 lb. mezzi rigatoni or mezzi penne
• 1 cup finely grated Parmigiano-Reggiano

Directions

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

2. In a large deep skillet, heat the oil over medium-high. Add the shallot, celery, carrot and garlic; season with salt and pepper. Add the rosemary and bay leaf. Cook, stirring often, until the vegetables soften, about 2 minutes. Stir in the tomato paste and nutmeg, then the stock and wine. Bring to a boil. Add the chicken. Cook, stirring to break up the meat, until the chicken is cooked through and about two-thirds of the liquid is absorbed, about 5 minutes. Add the passata. Cook until the sauce begins to bubble. Reduce heat to low. Simmer until the flavors meld and the sauce is reduced slightly, about 5 minutes. Stir in the cream. Reduce heat to low.

3. Meanwhile, salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Just before draining the pasta, scoop out about 3/4 cup of the starchy cooking water. Drain the pasta.

4. Add the pasta to the sauce. Mix in about 1 cup Parm. Add the cooking water as needed to thin the sauce. Discard the bay leaf. Serve the pasta with more Parm.

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