Pasta Risotto & You

By Nancy Caivano


Pasta with Chicken
and Roasted Pepper Bolognese

Serves 6



3 red bell peppers,
   halved, stemmed and seeded
Olive oil for brushing

3 tbsp olive oil
1 onion, finely chopped
5 cloves garlic chopped
   (or 1 tbsp jar chopped garlic)
8 oz mixed mushrooms, chopped
   (variety your preference)
1-1/2 lb ground chicken or turkey
1/2 cup white wine
2 tbsp tomato paste
1 (16-oz) can crushed tomatoes
1 cup chicken stock
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 lb pasta (I prefer Rigatoni
   with this dish, but any pasta will work)
2 tbsp butter
1 cup grated Pecorino Romano cheese
   (or Parmesan), divided
Salt and Pepper



Heat oven to 450 degrees. Place a large sheet of aluminum foil on bottom of oven, making sure not to cover entire oven bottom. Brush peppers well with olive oil and roast until well blackened. Place peppers in a zip-top plastic bag and cool until room temperature. Remove from bag, reserving any juices that accumulate. Peel and discard skin. Finely chop peppers. Set peppers and juices aside.

In a large stockpot, heat olive oil over medium-high heat. Add onion, garlic and mushrooms and cook until mushrooms release their liquid and begin to brown. Add ground chicken and cook until chicken is well browned. Add white wine and cook, stirring until all liquid is evaporated. Stir in tomato paste and cook 5 minutes, stirring constantly. Add tomatoes, chicken stock, and peppers with reserved juices, reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.

After 45 minutes, stir in parsley and basil and cook for another 20 minutes.

Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain

After 20 minutes, remove from heat and stir in butter and 1/4 cup Romano cheese, and season with salt and pepper.

Return drained pasta to pot. Add about 2 cups sauce and combine well. Add remaining 3/4 cup Romano cheese, toss to coat and serve immediately.

This sauce freezes very well. Place in an airtight container or zip-top plastic bag and freeze while still warm. To defrost, place in refrigerator overnight and heat slowly in a pot over low heat. Sauce will keep 1 week in the refrigerator before freezing, 3 days after.


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This page created March 2000