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Chicken Ragù & Creste di Gallo Pasta
with Roasted Eggplant & Fennel Salad
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Time30-40 mins
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Servings2
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NutritionEst. 830 calories
Ruffled whole grain creste di gallo—whose name means “rooster’s crest,” in Italian —is the perfect match for a hearty meat sauce made with ground chicken, sweet peppers, and garlic. For a vibrant side dish, we’re roasting petite fairy tale eggplants with some of the season’s first fennel, then tossing them with vinegar, briny black olives, and basil.
fresh
ingredients
Title
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10 oz Ground Chicken
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6 oz Whole Grain Creste Di Gallo Pasta
- 4 oz Sweet Peppers
- 2 cloves Garlic
- ½ lb Fairy Tale Eggplants
- 2 Tbsps Butter
- 2 Tbsps Grated Parmesan Cheese
- 2 Tbsps Mascarpone Cheese
- 2 Tbsps Tomato Paste
- 1 oz Black Cerignola Olives
- 1 Tbsp White Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
1
Prepare the ingredients:
Preheat the oven to 450ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard any fennel stems. Halve the bulb lengthwise; cut out and discard the core, then thinly slice crosswise. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Cut out and discard the stem, ribs, and seeds of the peppers. Medium dice the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Pick the basil leaves off the stems; discard the stems.
2
Roast the vegetables:
Place the fennel and eggplants on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, with the eggplants cut side down. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully transfer to a medium bowl.
3
Cook the chicken:
While the vegetables roast, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.
4
Make the sauce:
Add the garlic and peppers to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook 1 to 2 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.
5
Cook & finish the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly. Transfer to the pan of sauce. Add the butter; cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and the butter is melted. Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste.
6
Finish the vegetables & plate your dish:
To the bowl of roasted vegetables, stir in the olives, vinegar, half the basil (tearing the leaves just before adding), and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the finished vegetables on the side. Enjoy!
Tips from Home Chefs
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