A hearty big bowl of pasta and sauce. Is there anything better sometimes?
This lighter and healthier alternative is so easy to make if you have tomato sauce already at home. By leaving out the wine it saves on calories and time in the process because the wine doesn’t have evaporate so the dish is done faster. I decided to substitute it for chicken broth . I’m sure red wine adds a tasty element to this sauce, but its not necessary to get a sauce with flavor.
This version is also very lean because it uses ground chicken instead of beef. I’ve used ground turkey also, but a little dry. I suggest combining the chicken and turkey to get a more flavorful sauce if you have to.
I also use a homemade tomato sauce. You don’t have to but it does taste better in my option. Any plain jarred or canned store bought sauce will also work with this recipe.
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Coarse salt and freshly ground pepper
1 pound ground chicken
3 tablespoons tomato paste
1 tablespoon of dried tarragon
1 table spoon of dried basil
1 tablespoon of dried parsley
1/2 cup of chicken stock
2 cups of cooked tomato sauce
1 pound pasta
Freshly grated Parmesan for serving
How to make it
Heat a large skillet over medium-high. Add in oil. Add onion and and season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken.
Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes.
Stir in tomato paste; cook 2 minutes. Add in a bit of chicken stock and boil until almost evaporated, 1 to 2 minutes. Add in the finished tomato sauce and reduce heat and simmer until thickened about 12 minutes.
I serve mine with store made spaghetti and freshly grated Parmesan cheese on top.
chef tip : this sauce freeze well, so I always make more and freeze it.