Pipe rigate with chicken ragout 1 box pipe rigate 3 TBS extra virgin olive oil 2 garlic cloves, minced 1 sprig rosemary, leaves chopped very thinly 20 oz ground chicken 1 cup dry white wine 3 cups chicken broth 1 TBS Italian parsley, chopped 1 cup Parmigiano cheese, grated 2 TBS butter Place a pot of water to boil, cook pasta according to directions. Meanwhile in a skillet infuse garlic and rosemary with 2 tbs olive oil over medium heat. When it starts frying add ground chicken and brown well over high heat. Deglaze with wine, reduce to half, stir in broth, reduce to 1/3 again. Drain pasta 2 minutes ahead of time and finish in the chicken ragout over high heat until the liquid is gone and sauce is coating pipe. Turn heat off, fold in cheese, olive oil, parsley and butter and mix well before serving #pasta chicken #parmigianoreggiano #cheese #fusion #food #recipe