Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add 1 yellow onion, finely diced, 1 medium carrot, finely diced, and 1 celery stalk, finely diced (optional). Cook, stirring occasionally, until the vegetables are soft and the onion is translucent — don't rush this, it's the flavor foundation.
Add 4 garlic cloves, minced, 1 teaspoons dried oregano, and 0.5 teaspoons red pepper flakes. Stir for 2 minutes, until fragrant. Add 2 tablespoons tomato paste and cook, stirring constantly, until it darkens a shade and smells sweet-roasty.
Push the vegetables to the edges and add 1 pounds ground chicken to the center. Season with 1 teaspoons kosher salt and 0.5 teaspoons black pepper. Break it up with a wooden spoon and let it get some color — ground chicken is lean and bland on its own, so a little browning matters a lot.
Pour in 0.5 cups dry white wine (or chicken broth) and scrape up any browned bits from the pan. Let it reduce until mostly evaporated.
Add 2 cups Rao's or jarred marinara and 1 bay leaf. Reduce heat to low and simmer, stirring occasionally. Meanwhile, bring a large pot of well-salted water to a boil for the pasta.
Cook 12 ounces bucatini in the boiling salted water until 9 minutes shy of al dente (check the box time and subtract a minute). Before draining, reserve 1 cup of pasta water.
Remove the bay leaf. Stir 0.3 cups whole milk or heavy cream into the sauce and let it warm through. Taste and adjust salt and pepper.
Add the drained bucatini directly to the sauce along with a splash of the reserved pasta water. Toss over medium heat for about a minute until the sauce clings to the noodles. Add more pasta water if it looks dry. Kill the heat and stir in 0.5 cups parmesan, grated (plus more for serving).
Plate and top with 2 tablespoons fresh basil or parsley, chopped and extra parmesan.
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