Ingredients

serves 4

　　Salt

　　1 pound whole-wheat or whole-grain rigatoni or other short cut pasta

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1/4 pound pancetta, a couple thick slices, cut into fine dice

　　1 1/2 pounds chicken thighs, chopped into small bite-size pieces

　　1 medium to large onion, chopped

　　2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped

　　2 to 3 garlic cloves, finely chopped

　　Black pepper

　　1 carrot, peeled

　　1 bay leaf

　　1/2 cup Marsala, a couple glugs

　　1 (28-ounce) can San Marzano tomatoes

　　Grated Parmigiano-Reggiano cheese

　　A handful of fresh basil leaves, torn

　　

Step 1

Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.

　　

Step 2

In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary, and garlic, then season with salt and pepper. Grate the carrot with a box grater directly into the pan and stir in. Add the bay leaf and cook until the vegetables are soft, 5 to 6 minutes.

　　

Step 3

Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.

　　

Step 4

Drain the pasta and toss with the chicken ragù and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

　　Rachael Ray's Look + Cook