Pappardelle with Chicken and Mushroom Ragu

This is another recipe I found in Gourmet's Gourmet Everyday section. It took a few moments to explain to Mr. TA that this was a ragu.

Mr. TA: "No it's not, ragu is that pasta sauce in a bottle."

Me: "No, this is ragu."

Mr. TA "That's not true, you made that up"

Me: "OK, fine. I'm lying to you. I like to make up words about food I make just to mess with your head."

Mr. TA: "I know. You're sneaky like that."

This is coming from the man that insists I made up the word 'charcuterie.' I have absolutely no idea what to say to that. Umm...no?

This is hearty and fresh. Quick to make and even quicker to devour. If you can't find pappardelle feel free to substitute some wide egg noodles, whole wheat if you're feeling really healthy. Good balsamic is also key to the flavor. I really like it with the cheese shaved over it right at the end, but try it both ways and see what you think.

Pappardelle with Chicken and Mushroom Ragu

4 servings

1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces

2 tablespoons extra virgin olive oil

8 ounces cremini mushrooms, chopped fine

3 garlic cloves, minced

1 small onion, chopped

1 teaspoon chopped rosemary

3 tablespoons balsamic vinegar

1 (28-ounce) can diced tomatoes in juice

1/2 pound dried pappardelle

5 ounces baby arugula (about 8 cups)

Parmigiana Reggiano cheese, optional

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken kosher salt and black pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.

Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.

Add mushroom, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.

Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, stirring occasionally, until sauce is just thickened, about 10 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water.

Add arugula to sauce and stir until wilted. Stir in drained pasta. Serve with shaved parmigiana reggiano cheese, if desired.

Comments

[Kevin]

That pasta looks tasty!

[cookiecrumb]

You know what?
NEAT-O!

[[eatingclub] vancouver || js]

Ragu, sauce -- whatever you call it, it looks delicious!

[Jude]

Ragu (the bottled kind) completely ruined what the real sauce is like. I hate red. Sauce.