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Mezzi Rigatoni with Chicken Drumstick Ragù
Main dishes

Mezzi Rigatoni with Chicken Drumstick Ragù

Mezzi Rigatoni with Chicken Drumstick Ragù

It’s common knowledge that modest meats love a gentle simmer. And with slow cooking, creating scrumptious meals with only a few simple, budget-friendly ingredients is easy. No wonder every nonna has at least one ragù recipe up her sleeve! For this one, we rely on the humble chicken drumstick, tomatoes, and basil to prepare a luscious, saucy dish that goes really well with our mezzi rigatoni. Dig in!

Preparation 10 min
Cooking time 2 hrs
Portions 4-6



  1. In a large frying pan, heat olive oil over medium-high heat. Add the drumsticks and season with salt and black pepper. Cook until chicken is golden brown, about 10 minutes.
  2. Add the onion and garlic. Cook until translucent, about 2-3 minutes.
  3. Add the wine and let reduce, about 1 minute.
  4. Add the rosemary and cook for 1-2 minutes. Season with salt and black pepper, to taste.
  5. Add the sauce, reduce heat to low, cover and cook for about 2 hours.
  6. Once the chicken is cooked, separate the meat from the skin and bones. Add the meat only to the sauce. Discard the rest.
  7. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of starchy cooking water.
  8. Add the drained pasta to the sauce and toss to coat. If needed, add a little cooking water. Remove from the heat and add the Parmesan. Mix well.
  9. To serve, garnish individual portions with grated cheese and chopped parsley.
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