Ingredients
- 12 oz penne rigate or other short cut pasta
- 2 tablespoons extra-virgin olive oil
- 2 – 3 cloves garlic, chopped finely
- 5 slices bacon, chopped
- 1 1/2 pound chicken thighs, chopped into small bite-sized pieces
- 1 medium to large onion, chopped
- 1 carrot, peeled
- 1 sprig fresh rosemary, leaves stripped and finely chopped
- 1 bay leaf
- pinch red pepper flakes
- Salt and pepper
- 1/2 cup Marsala or any wine
- 1 (28-ounce) can tomatoes (recommended: San Marzano)
- 2 tbsp tomato paste
- 2 cups Italian 5 cheese blend
- 1 cup parmesan cheese
Directions
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.Heat oven to 350 degrees F.
Heat 2 tablespoons olive oil, over medium-high heat. Brown the bacon 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay, red pepper flake and a couple of cloves of garlic. Season with salt and pepper and cook until vegetables are soft.
Add the wine to chicken and vegetables, stir and reduce a minute then add tomato paste and tomatoes and crush with wooden spoon. Simmer for at least 30 minutes to thicken and combine flavors.
Toss the pasta with the chicken ragu and cheeses, reserving some for top. Bake in oven until cheese melts and sauce is bubbly hot.
