Recipes

Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated. Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper. Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.2 tablespoons olive oil 1 pound ground chicken 1/2 cup finely chopped red onion 4 cloves garlic, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1 tablespoon thyme leaves Pinch chili flakes Salt and freshly ground black pepper 1/2 cup dry white wine 2 cups tomato sauce 1/2 cup tomato juice Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for garnish 1/4 cup chopped fresh parsley leaves 1 pound penne pasta