Serves: 4 – 6
I really didn’t see this one coming, though what a great – and unique – pasta.
This recipe from Gourmet Traveller is excellent and something you’d find in a good Italian restaurant. It has a quality, a richness and yet a dryness: it is hard to put your finger on why it is just so moorish: could be the butter, could be the contrast with the green sauce, could be that you’re eating pasta, something we don’t do as often as we would like.
We are always on the lookout for unusual, restaurant-quality pastas and this one definitely ticks that box.
As Nat put it, served alongside a red pasta, this would make for a really fun lunch.
So much so that Tom (7) asked us to make sure we typed this recipe up so he could have it handy for when he was cooking for his girlfriend in due course.
You should try.
(We upped the mince to 1kg and we’d do it again. And very minor changes to the original recipe which we have reflected below.)
2 tbsp olive oil
1 onion, finely chopped
1 baby fennel bulb, finely chopped
3 garlic cloves, finely chopped
600gm coarsely minced chicken
2 tbsp coarsely chopped rosemary
1/2 tsp ground nutmeg
250ml dry white wine
300ml hot chicken stock
20gm butter, diced
400gm dried rigatoni
200gm kale leaves, roughly chopped
1 garlic clove crushed
1 tbsp coarsely chopped parsley
1/2 cup flat-leaf parsley, coarsely chopped
1/2 cup basil, coarsely chopped
Finely grated rind and juice of 1 lemon
2 tbsp olive oil
- Heat the oil over a medium heat in a large saucepan and add the onion, garlic and fennel and sauté until starting to soften: 2 – 3 minutes. Add the chicken mince – increasing the temperature to high – and fry until starting to colour: 5 – 7 minutes.
- Stir in the rosemary, nutmeg and the wine and bring to a simmer; add the stock, reducing the heat to medium and simmer until slightly reduced: 5 – 7 minutes. You only want a little liquid remaining.
- Stir in the butter and Parmesan and season to taste.
- For the green sauce, combine all the ingredients in a bowl and season to taste.
- Cook the pasta in boiling water until al dente; a minute before finishing, add the kale to the pasta and wilt.
- Drain and combine the pasta and kale with the sauce.
- Serve, topped with the Green sauce and extra Parmesan.