Categories: Pasta

Ingredients

• Salt
• 1 lb. rigatoni
• 3 tbsp. olive oil
• 1/4 lb. pancetta, cut into fine dice
• 1 1/2 lbs. chicken breasts, chopped into small bite-size pieces
• 1 medium to large onion, chopped
• 2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped
• 2 to 3 garlic cloves, finely chopped
• Black pepper
• 1 carrot, peeled
• 1 bay leaf
• 1/2 cup Marsala
• 28 oz. can San Marzano tomatoes
• Grated Parmigiano-Reggiano
• A handful of fresh basil leaves, torn

Directions

1. Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente. In a large skillet, heat 2 tbsp. of the olive oil over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tbsp. of olive oil. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary, and garlic, then season with salt and pepper. Grate the carrot with a box grater directly into the pan and stir in. Add the bay leaf and cook until the vegetables are soft, 5 to 6 minutes.

2. Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.

3. Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

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