Chicken Bolognese with Rigatoni Pasta, Fresh Basil & Parmesan Cheese
  • Prep time: 35 minutes
  • Calories: 505
We’ve given the classic bolognese a little 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
  • 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
Recipe

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 - 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 - 2 minutes, or until dark red. Add the cherry tomatoes and ¼ cup of the reserved water. Cook, stirring occasionally, 4 - 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!