Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!
Recipe information
Yield
4 servings
Ingredients
½
8
1
¼
2
3
1
12
1
2
2
Preparation
Step 1
Heat oil in a large pot over medium until shimmering. Cook garlic, stirring occasionally, until softened and fragrant but not browned, about 2 minutes. Add chicken, season with salt, and continue to cook, stirring occasionally, until there are only a few pink spots left, 5–7 minutes.
Step 2
Add wine and reduce heat to medium-low. Cook, smashing down on chicken with a wooden spoon, until wine is evaporated and meat is finely ground, 4–6 minutes. Add tomato paste and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 3 minutes.
Step 3
Add tomatoes and chile and cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until sauce is thickened and about half of tomatoes are completely broken down, 4–6 minutes.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions.
Step 5
Using tongs, transfer pasta to pot with sauce. Add butter, 2 oz. Parmesan, and ½ cup pasta cooking liquid. Cook over medium heat, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from from heat and fold in basil until fragrant and leaves are slightly wilted.
Step 6
Transfer pasta to a platter. Top with more Parmesan.
Leave a Review
Reviews (33)
Back to TopGreat recipe. I love making bolognese in the winter, this a great summer alternative. I used a mix of red, heirloom, and sungold cherry tomatoes.
New York
8/5/2019
Delicious and easy, will make again for sure!
Holly Alt
New Berlin, WI
8/7/2019
Angry Italian mode: ON Why call it Bolognese? There is no such thing as "light Ragù", or Ragù with spaghetti Angry Italian mode: OFF Looks very summery and delicious, looking forward to try it
Tonee
Bologna, Italy
8/7/2019
Angry American mode ON: WAY too much olive oil!
cfrance
Florida/France
8/8/2019
This was delicious! Perfect as is! I used ground turkey, fettuccine and the tube tom paste because that's what I had. Will definitely make again
Anonymous
Bostonian in DC
8/11/2019
I've made this twice now. The first time, as written. The second time, I halved the cherry tomatoes to help the sauce come together quicker, added some callestrano (?) olives and capers just for fun, and used red chili flakes instead of using fresh chilis because it was what I had on hand. Both times, it was delicious and got even tastier as leftovers.
raynew
Minneapolis
8/19/2019
So delicious and light! Two cups of basil may seem like a lot, but it really sets the whole dish over the top.
alizarae
New York
8/20/2019