Garganelli are the typical, ridged tubular pasta from Emilia Romagna, prepared with chicken breast ragout. They harmonise perfectly with strong meat and bacon sauces. They were invented – like many other culinary treasures – as a result of an accident in the kitchen. Find instruction how to make homemade garganelli in my other post.
Garganelli with chicken breast ragout
- 320 g Garganelli, or Maccheroni al pettine
- 200 g chicken breast
- 3 tbsp olive oil
- 100 g bacon, chopped
- 1 glass wine, dry, white
- 50 g tomatoes, peeled
- 40 g parmesan, grated
- Cut the meat into very small pieces or have the butcher cut it into coarse mince. (The smaller the pieces of meat are, the creamier the ragout will be.) Heat the oil and bacon in a pan. As soon as the bacon is crispy, add the chicken and fry until golden brown. Deglaze with wine and let the liquid evaporate. Add the chopped tomatoes. Cover and allow the ragout to simmer for 30-40 minutes at low heat.
- Garganelli in ausreichend gesalzenem Wasser ca. 2-3 Minuten bissfest kochen. Sollte das Ragout zu dickflüssig sein, geben Sie etwas Nudelwasser dazu. Fertige Pasta mit der Sauce und viel Parmesan mischen und heiß servieren.
- Cook the fresh garganelli in plenty of salted water for about 2-3 minutes until al dente. If the ragout is too thick, add some pasta water. Mix the finished pasta with the sauce and a lot of Parmesan, before serving hot.