Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Rigatoni with White Bolognese
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 800
- Total Fat
- 41 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 142 milligrams
- Sodium
- 942 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 41 grams
This Bolognese-inspired sauce uses no tomato. Instead, we make a ragù of ground turkey cooked with onion, pancetta and rosemary, simmered with chicken broth and finished with a little cream for a heartwarming and rich, but not too heavy, pasta dinner.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 800
- Total Fat
- 41 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 142 milligrams
- Sodium
- 942 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 41 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, pancetta and rosemary; cook, stirring, until tender and lightly browned, 4 to 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the meat is no longer pink, 3 to 5 minutes. Add the wine, bay leaves and Parmesan rind and cook until the liquid is reduced by about two-thirds, 1 to 2 minutes. Add the chicken broth and bring to a boil, then reduce the heat and simmer until reduced by about half, 4 to 5 minutes. Add the heavy cream and nutmeg, bring to a simmer and cook to thicken just slightly, 1 minute. Discard the Parmesan rind and bay leaves; season with salt and pepper.
- Add the pasta to the sauce and cook over medium heat, stirring, until well coated. If the sauce seems too thick, add some of the reserved cooking water, 1 to 2 tablespoons at a time. Divide the pasta among bowls and sprinkle with grated Parmesan and more pepper.
