Recipe Index

Ingredients

• 4 Tbsp. unsalted butter, divided
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 lb. ground chicken
• ¼ cup Hungarian sweet paprika
• ½ tsp. crushed red pepper flakes
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
• 4 Tbsp. sherry vinegar or red wine vinegar, divided
• 1 14.5-oz. can crushed tomatoes
• 1 lb. pappardelle or other long, flat pasta
• ¼ cup sour cream
• Finely chopped parsley (for serving)

Method

1. Melt half the butter in a heavy pot over medium-high heat and cook the chopped onion for 5 to 7 minutes until softened, then stir in the garlic for about a minute.
2. Add the ground chicken, paprika, red pepper flakes and half the salt, breaking the meat into small pieces as it cooks through in about 4 minutes.
3. Splash in half the vinegar and scrape up the browned bits, then add the crushed tomatoes, the remaining salt and a cup of water.
4. Let the ragù simmer on medium-low for 12 to 14 minutes, stirring occasionally, until thick and saucy, then stir in the rest of the vinegar.
5. Meanwhile boil the pappardelle in salted water until al dente and drain it, keeping half a cup of the cooking liquid back.
6. Toss the pasta into the ragù with the remaining butter over medium heat, loosening with splashes of pasta liquid for about 2 minutes until glossy strands cling to the sauce.
7. Take the pot off the heat, fold in the sour cream, check the salt, and divide among shallow bowls topped with chopped parsley.

Total: 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data