Chicken Bolognese with Rigatoni Pasta, Fresh Basil & Parmesan Cheese
- Prep time: 30 minutes
- Calories: 505
- 300 Grams of Chicken Mince
- 200 Grams of Rigatoni Pasta
- 2 Garlic Clove
- 1 Brown Onion
- 180 Grams of Cherry Tomatoes
- 1 Small Bunch of Basil
- 2.5 Tablespoons of Tomato Paste
- 25 Grams of Parmesan (Shredded)
- 1 Carrot
- 1 Stalk of Celery
Prepare Ingredients:Wash the fresh produce. Peel and mince the garlic. Peel and small dice ¾ of the onion (you will have left over). Halve the cherry tomatoes. Pick the basil leaves; discarding stems. Small dice carrot and celery. Heat a large pot of salted water to boiling on high for cooking the pasta in step 3.
Brown Chicken:In a large pan, heat olive oil on medium-high until hot. Add the garlic, onion; season with salt and pepper and cook for 2 minutes, until fragrant. Add celery and carrot, stirring occasionally, 4 to 5 minutes, or until softened. 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.
Cook Pasta:Add the pasta to the pot of boiling water. Cook, uncovered and stirring occasionally, 10-11 minutes. Reserving ½ cup cooking water, thoroughly drain the cooked pasta.
Finish Bolognese 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 the reserved water. Cook, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened. Check seasoning and adjust if necessary.
You Plate It:Add half the parmesan cheese, half the basil (roughly tearing just before adding) and pasta; season with salt and pepper, stirring to combine and heat through. Divide pasta between bowls and garnish with the remaining parmesan cheese and remaining basil. Enjoy!