Ditalini White Ragu 🧀

By Tasty · 45 min

Ingredients

Instructions

1. Put the water and 1 tablespoon of the salt in a medium pot and bring to a boil over medium heat.
2. Add the pasta and cook, stirring often, for 8 to 10 minutes, until al dente.
3. Remove from the heat, scoop out 1 cup of the pasta water into a heatproof bowl, then drain the pasta and set it aside.
4. Melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook, stirring often, for 3 to 4 minutes, until softened.
5. Add the pancetta and cook, stirring often, until the fat renders and the meat is crispy, about 3 minutes.
6. Add the chicken, garlic powder, paprika, onion powder, black pepper and the remaining 2 teaspoons of salt. Stir and break up the chicken, cooking until about 75% cooked through and opaque white, 5 to 8 minutes.
7. Stir in the sage.
8. Pour in the wine and cook over medium-high heat, stirring and scraping the bottom of the pot, until most browned bits are loosened, about 2 minutes.
9. Add the cream and Parmesan, reduce the heat to medium and stir. Bring to a simmer and cook, stirring gently, until emulsified and creamy, about 2 minutes.
10. Add the cooked pasta and stir. Add reserved pasta water as needed for your desired consistency, then cook, stirring often, until the pasta has absorbed some sauce, about 3 minutes.
11. Remove from the heat and stir in the lemon juice.
12. Divide among 6 bowls and garnish with extra Parmesan, red pepper flakes and sage. Serve immediately.

Summarized from Tasty's video. Watch it for the details.

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