Chicken Bolognese with Rigatoni Pasta, Fresh Basil & Parmesan Cheese
We’ve given the classic bolognese a summer makeover. Our spin on this traditional Italian meat sauce features chicken, for a lighter touch. Instead of the classic tinned tomato base, you will use local cherry tomatoes which have a sweeter taste. Our wine suggestion for this would be a Margaret River wooded Chardonnay. Happy cooking!
Ingredients
- 300 Grams of Chicken Mince
- 200 Grams of Rigatoni Pasta
- 2 Garlic Clove
- 1 Brown Onion
- 150 Grams of Cherry Tomatoes
- 1 Small Bunch of Basil
- 2 Tablespoons of Tomato Paste
- 0.25 Cups of Parmesan Cheese
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Wash the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Halve the cherry tomatoes. Pick the basil leaves; discarding stems.
Cook Chicken:
In a large pan, heat olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Add the chicken mince; season with salt and pepper. Cook, frequently breaking the chicken mince apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
Make Sauce:
Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the cherry tomatoes and ¼ cup of water. Cook, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened. Heat a large pot of salted water to boiling on high for step 5.
Finish Sauce:
Add half the parmesan cheese, half the basil roughly tearing just before adding; season with salt and pepper.
Cook Pasta:
Add the pasta to the pot of boiling water. Cook, uncovered and stirring occasionally, 12 to 15 minutes. Thoroughly drain the cooked pasta.
You Plate It:
Add the sauce to the finished pasta and garnish with the remaining parmesan cheese and remaining basil roughly tearing just before adding. Enjoy!
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