INGREDIENTS:
4 ounces pancetta
8 ounces sliced mushrooms
2 medium or large garlic cloves
1 large sweet onion
extra-virgin olive oil
½ cup white wine
12 ounces tomato paste
1 6-ounce can small or medium black olives, drained
1½-2 pounds boneless, skinless chicken breasts
2 28-ounce cans crushed tomatoes
1 pound rigatoni
8 ounces Parmesan-Reggiano
hot pepper flakes
DIRECTIONS:
1. Dice the pancetta into small cubes. In a heavy saucepan or deep sauté pan over medium to medium-high heat, sauté the pancetta until until it is rendered & crispy. Remove the pancetta from the pan using a slotted spoon and set aside.
2. Sauté the mushrooms in the rendered fat until the mushrooms are well-caramelized. Remove the sautéed mushrooms from the pan and set aside.
3. Mince the garlic and chop the onion. Sauté the garlic and the onions in the pan with a splash of olive oil, being sure to scrape any deliciousness from the bottom of the pan.
4. Deglaze the pan with the white wine. Add the tomato paste. reduce the heat to low, and combine all the ingredients, stirring constantly, until well-combined.
5. Add the pancetta, mushrooms and olives to the pan. Mix till well-combined.
6. Cut the chicken into larger cubes. Add to the pan and mix until well-combined.
7. Add the crushed tomatoes and mix until thoroughly combined. Bring to a boil, then simmer until the chicken is cooked through, about 30 minutes.
8. While the pasta sauce is simmering, bring a pot of salted water to a boil. Cook the rigatoni until al dente.
9. Drain the pasta and divide between 6 pasta bowls. Add a ladleful or more of pasta sauce to each bowl of rigatoni, then shred or shave fresh Parmesan on top of the pancetta chicken pasta, if desired. Pass hot pepper flakes at the table for those who need a little "kick"!
Source: Entertaining Is Easy
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