Sicilian Pasta with Ground Chicken
Sicilian Pasta with Ground Chicken is a no-fuss pasta recipe and is simply delicious! Made with ground chicken and including some pantry ingredients like canned tomatoes, peas, and also fresh herbs. It’s ready in just 30 minutes!
Servings: 6
Ingredients
- 2 Tablespoons extra-virgin olive oil plus more for drizzling
- 1 large shallot or medium sweet onion or red onion, finely chopped
- 1 lb ground chicken (or ground turkey or lean ground beef)
- 1-2 teaspoons sea salt plus salt for the pasta water (1-1 ½ tablespoons for the pasta water)
- 1 teaspoon freshly ground black pepper or more, to taste
- 1-28 ounce can of crushed tomatoes I use San Marzano
- 1 cup chopped tomatoes almost ½ lb (I used plum tomatoes)
- ½ cup unsalted vegetable broth or water
- 15 oz sweet peas canned frozen or fresh
- 1 lb rigatoni or any short pasta like penne, casarecce, fussili
- ¾ cup finely grated ricotta salata for serving (or Parmigiano-Reggiano, or pecorino)
- a small handful chopped fresh rosemary for serving (or thyme, or basil) optional
Instructions
- In a large saute’ pan, add the extra-virgin olive oil and heat until it’s shimmering. Add in the chopped shallots (or onions) and once it is translucent, add in the ground chicken.
- Stir with wooden spoon to break up. I use a potato masher to break the ground chicken into smaller chunks. Season with salt and a little bit of freshly ground pepper.
- Next, add in the fresh tomatoes and the tomato sauce. Add in the broth (or water) and stir.
- Check the sauce and add a little salt, if needed.
- Add in the peas and stir to combine.
- While the sauce is simmering, bring a large pot of salted water to boil.
- As soon as it boils, add in the pasta and cook until it is just under al dente (could be around 10-12 minutes, depends on what pasta brand you use).
- Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
- Raise the heat of the sauce a little. Add the pasta to the saute’ pan with the sauce. Stir to combine and add a little bit of pasta water if the sauce is too thick.
- Plate up the pasta. Grate on the ricotta salata (or whatever cheese you are using) and sprinkle on some chopped fresh herbs (I used fresh rosemary). ENJOY!