Ragu Sauce Chicken Pasta Recipes

CHICKEN RAGU PASTA

Steps:

• Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
• Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
• Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
• Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
• Stir in Parmesan cheese and serve immediately.

RAGU SAUCE CHICKEN PASTA RECIPE

Steps:

• Preheat oven to 375F.
• Place a large dutch oven on the stove over medium heat, once the dutch oven its warm add the olive oil. Once the oil is hot add the chopped onion and cook for 3 minutes, stirring occasionally, add the minced garlic and dried chili peppers, cook for 3-4 minutes stirring occasionally. Add the chicken and cook for 8-9 minutes on one side, than flip on the other side and cook for another 8-9 minutes. The chicken must be golden brown.
• Add 1 cup of heavy cream over the chicken to deglaze the pan, add salt and pepper to your own taste. Pour the Ragu Pasta Sauce over the chicken and gently stir until combined.
• Add rosemary sticks on top, cover with a lid and transfer to the oven, cook for 40 minutes.
• minutes before serving bring a large pot of water to a boil, add to the water 1 teaspoon of salt and 1 tablespoon of olive oil and cook in it the spaghetti. Usually ready in 11-13 minutes.
• Remove the baked chicken from the oven, drain the spaghetti using a colander, and serve the chicken over pasta, making sure to top it with a lot of the sauce.
• Any leftover pasta can be added to the sauce and saved for later.

PULLED CHICKEN RAGU AND RIGATONI

Steps:

• Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.
• Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
• Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
• Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
• Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.
• Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley.
• Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.

LINGUINE WITH CHICKEN RAGU

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
• 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.

CHICKEN & CHORIZO RAGU

Steps:

• Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
• Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS

Steps:

• Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
• Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
• Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6-8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45-60 minutes.
• Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
• Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8-12 minutes.
• Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.
• Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.
• Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
• Do Ahead
• Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.

SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
• Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
• Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
• Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
• Divide among bowls and top with the ricotta mixture.