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Chicken Ragù with Lorighittas Pasta

When most people here ragù chicken doesn't come to mind. However, in the italian region Sardinia this is the classic sauce for lorighittas. The chicken melts off the bone in this slow braised tomato sauce. The chicken is served for the second course with the pasta and sauce being the first.

Check out our recipe on how to make lorighittas here!

If you can't find lorighittas and do not want to make them, your favorite pasta will also work beautifully.

What type of chicken works best? I like to use dark meat as it lends itself to long braising. If you prefer to use breasts, that would work as well though.

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Cuisine ,
Prep Time: 10 10 mins Cook Time: 1 1 hrs Total Time: 1 hr 10 mins
Servings 4
Best Season Suitable throughout the year

Chicken slow cooked and braised in a tomato sauce served with lorighittas pasta. 

  • 1.5 pounds Bone-in chicken thighs and legs (Can substitute for 1 lb chicken breasts)
  • 28 ounces Tomato passata (Or tomato purée)
  • 2 cups Water
  • 1/2 cup White wine
  • 1 stalk celery
  • 1 large carrot
  • 1 Spanish onion
  • 2 cloves garlic
  • 1 teaspoon dried thyme
  1. Prepare the sauce

    Chop your vegetables and garlic. 

    Add 1 tbs olive oil to a Dutch placed over medium heat. Season your chicken with salt and pepper and sear on both sides. Remove from the pan and add set aside. Add chopped  carrots, celery and onions. Season with salt and pepper. Cook until the carrots soften. Add the chicken back to the pan and toss in the garlic. Cook for 30 seconds then add the white wine. Cook for another 5 minutes. Add the tomatoes, water and thyme. Turn the heat down to low, cover and simmer for 2 hours. Remove the lid and cook for another 30 minutes. This will allow the sauce to thicken up.  

  2. Cook Pasta

    Cook your pasta in a large pot of salted water. If using dried lorighittas, cook for around 12 minutes or until al-dente. Remove from the water and add to a bowl with the sauce. Mix to coat all the pasta then serve.