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This is a dish born of a husband's ever-changing mind at the 11th hour! The meat was defrosted and ready along with the mushrooms, for a simple meal, and he says," How about some pasta?" and it was almost dinner time.....(sigh)!
Difficulty: Easy
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| INGREDIENTS |
| Chicken Thigh Fillets - 300 grams, small dice |
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Red Onions - 140 grams, sliced finely
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Garlic - 25 grams, peeled and sliced
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Vodka - 125ml
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Hot Chicken Stock - 125 ml
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Orange Juice - 50 ml
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| Grated Orange Rind - 10 grams |
| Tomatoes - 300 grams, diced |
| Tomato Paste - 15 grams |
| Tomato Sauce - 227 gram can |
| Light Cream - 250 ml |
| Nutmeg - 1/4 teaspoon |
| Dried Italian Herbs - 1/2 teaspoon |
| Wild Mushrooms - 300 grams, cleaned and sliced |
| Dried Penne - 250 grams |
| Grapeseed oil / Olive Oil - 25 ml |
| Freshly Cracked Black Pepper |
| Grated Mozzerella Cheese - 50 grams |
| Grated Parmesan Cheese - 50 grams |
| Grated Cheddar Cheese - 50 grams |
| Finely Chopped Parsley - 2 tablespoon |
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| METHOD |
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Heat the grapeseed oil in a large pan. Saute sliced onions and garlic. Add diced chicken to the pan. When the meat turns opaque, add the hot chicken stock, orange juice and rind. Cover and cook for about 15 to 20 minutes. Add the sliced wild mushrooms and cook for 2 minutes. Next, add the tomato paste and sauce. Simmer for a minute and add the diced tomatoes, nutmeg, Italian herbs. Lower heat and pour in the cream. Take off from heat before sauce boils and add freshly cracked black pepper. Keep aside. Cook dried penne in plenty of boiling salted water. Drain and mix with the ragu. Place pasta mixed with ragu in an oven proof dish. Sprinkle the grated cheeses and chopped parsley over the top. Grill till cheese melts and browns. Serve with salad. Serves 6 - 8 persons.
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TO TWEAK THIS RECIPE
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| This recipe lends itself to endless tweaking. The orange rind can be increased as can the vodka. The cream can be omitted entirely or replaced with sour cream. The ragu can be served with buttered rice or with potato rosti. The possabilities are endless.... |
