Linguine with Chicken Ragu
While browning the chicken thighs for this chicken ragu, toss in some chopped rosemary leaves. This aromatic herb adds a robust, earthy flavor to the marinara sauce. Dovetailing Tip: Use the chicken thighs you cut up on day 1 in today's pasta recipe.
Serving size: 6
Calories per serving: 351
2 tablespoons olive oil
6 boneless skinless chicken thighs cut intp bite sized pieces
salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups marinara sauces, recipe follows
1 pound linguine
1/2 cup freshly grated parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2-32 ounces cans crushed tomatoes
2 dried bay leaves
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.