Rigatoni with Chicken & Mushroom Ragù
with Garlic, Rosemary & Parsley
- Wheat
Here’s the weeknight vegan dinner idea you’ve been coveting! If you ever miss the meaty joy that is a ragù, miss it no more with this gem our chefs dreamed up. Earthy, meaty button mushrooms make the perfect stand-in for ground meat. Simmer those mushrooms with tomatoes, onion, and garlic, then drape the sauce over chewy mouthfuls of rigatoni and, really, what’s to miss? You’ll be craving this veg version from now on.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
1 unit
Onion
1 unit
Crushed Tomatoes
8 ounce
Button Mushrooms
¼ ounce
Rosemary
5 teaspoon
Red Wine Vinegar
2 unit
Mushroom Stock Concentrate
2 clove
Garlic
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and dice onion. Dice mushrooms into ¼-inch pieces. Peel and mince or grate garlic. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4 servings). Roughly chop parsley.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain.
• While pasta cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until softened, 6-7 minutes. • Add garlic, chopped rosemary, salt, and pepper; cook, stirring occasionally, until fragrant, 1-2 minutes more.
• While mushrooms cook, in a medium bowl, whisk together crushed tomatoes, flour, stock concentrates, half the vinegar, 1 cup plain water, and ¾ tsp sugar. (For 4 servings, use all the vinegar, 2 cups water, and 1½ tsp sugar.)
• To pan with mushrooms, add a drizzle of oil and tomato paste; cook, stirring, until tomato paste darkens, 1-2 minutes. • Add tomato-flour mixture to pan; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until sauce thickens, 8-10 minutes. • Stir drained rigatoni into pan with sauce, adding splashes of reserved pasta cooking water until pasta is thoroughly coated in sauce. Taste and season with salt and pepper if desired.
While sauce cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Once sauce is done cooking, stir in chicken or sausage along with drained rigatoni.
• Divide pasta between bowls; top each bowl with a drizzle of olive oil. Garnish with parsley and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the tomato flavor, while others found it weak; consider adding extra Italian seasoning or a touch more sugar.
- Ease of prep: A few found the prep time-consuming; using a smaller pasta shape might streamline the cooking process.
- Suggestions: Try reducing the rosemary for a milder herb flavor, and consider adding broccoli or peppers for extra vegetables 🍲.
- Leftovers: The abundant sauce keeps well; save extra to pair with noodles for a quick lunch later in the week.
Reviews from our home cooks
A new recipe for us and we enjoyed it. The ragu sauce turned out good with the chunky mushroom pieces and it had a good tomato flavor. Would order again.
Got the sausage to go with it and it made so much sauce!! Saved some and will add other noodles for a quick lunch later this week!
Added the chicken sausage. Nice balance. This could be changed to a smaller pasta to improve the recipe.
I don't add any salt, turkey sausage has plenty of salt (maybe too salty)
Personally i like to add a bit more sugar to bring up the tomato flavor.
Delicious. I added chicken breast strips and it was just perfect.
We really don't like mushrooms but it actually tasted pretty good!
Herbs in sausage overpowered the sauce. I really loved the noodle choice.
I didn't care for the rosemary in the recipe. Maybe a little parmesan on the top.
The sauce tasted very weak - I had to add a lot of Italian seasoning, salt, and pepper to give it flavor
