Notes
Ingredients
Drizzle olive oil
1 onion, finely diced
2 sticks celery, finely diced
2 cloves garlic, crushed
250g minced chicken
2 tbsp. tomato puree
2 tbsp. white wine
400g chopped tomatoes
1/2 tsp. chilli flakes
140g dried pasta
Parmesan, to serve
Method
Heat a drizzle of oil in a large frying pan over a medium heat. Add the onion and celery and fry for around 5 minutes until starting to soften. Add the garlic and cook for 2 minutes more.
Add the minced chicken, season well and fry, breaking the meat up for around 5 minutes until lightly browned.
Add the tomato puree and cook for 2 minutes, until thoroughly combined. Add the white wine and cook for 2 minutes before adding the chopped tomatoes and chilli flakes. Simmer for 10 minutes.
Meanwhile, cook the pasta until al dente, according to packet instructions, and reserve some of the pasta water.
When the pasta is cooked, add it to the sauce, along with a glug of the pasta water, and stir well for a couple of minutes, until the pasta is coated. If the pasta seems dry, and a little more pasta water. Check for seasoning and serve, topped with Parmesan if you fancy.