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Ragù Paprikash
Classic Hungarian chicken paprikash is reimaged as a bright pasta dinner, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Cook 1 large onion, finely chopped, stirring often, until softened, 5–⏱️ 7 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant, about ⏱️ 1 minute.
. unsalted butter, divided4 Tbsplarge onion, finely chopped1
2
Add 1 lb. ground chicken, ¼ cup Hungarian sweet paprika, ½ tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to pot. Cook, stirring and breaking up meat into small pieces with a wooden spoon, until chicken is cooked through, about ⏱️ 4 minutes. Stir in 2 Tbsp. sherry vinegar or red wine vinegar, scraping up any browned bits stuck to bottom of pot. Add one 14.5-oz. can crushed tomatoes, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until ragù is thickened and saucy, 12–⏱️ 14 minutes. Stir in remaining 2 Tbsp. sherry vinegar or red wine vinegar.
. ground chicken1 lb. sherry vinegar or red wine vinegar, divided4 Tbsp14.5-oz. can crushed tomatoes1
3
Meanwhile, cook 1 lb. pappardelle or other long, flat pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
. pappardelle or other long, flat pasta1 lb
4
Add pasta and remaining 2 Tbsp. unsalted butter to ragù. Increase heat to medium and cook, tossing and gradually adding pasta cooking liquid, until ragù is glossy and clings to pasta, about ⏱️ 2 minutes. Remove from heat and stir in ¼ cup sour cream. Taste and season with more salt if needed.
. unsalted butter, divided4 Tbsp
5
Divide pasta among shallow bowls; top with finely chopped parsley.
Finely chopped parsley (for serving)
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