This white ragù is lighter than the red-sauce style, and the
green sauce adds a fresh element. For an even simpler version,
serve the dish with store-bought pesto and lemon instead.
40 ml olive oil1onion, finely chopped1baby fennel bulb, finely chopped3garlic cloves, finely chopped600 gm coarsely minced chicken2 tbsp coarsely chopped rosemary½ tsp freshly ground nutmeg250 ml dry white wine300 ml hot chicken stock20 gm butter, diced20 gm parmesan, plus extra to serve400 gm dried rigatoni200 gm stinging nettles (see note), broccoli rapa, kale or cavolo nero, coarsely choppedGreen sauce½ garlic clove, crushed1 tbsp coarsely chopped rosemary½ cup flat-leaf parsley, coarsely chopped½ cup basil, coarsely choppedFinely grated rind and juice of 1 lemon2 tbsp olive oil
Heat oil in a large saucepan over medium heat, add onion, fennel and garlic and sauté until starting to soften (2-3 minutes). Add chicken mince, increase heat to high and fry until starting to colour (5-7 minutes). Stir in rosemary and nutmeg, add wine, bring to a simmer, then add stock, reduce heat to medium and simmer until slightly reduced (5-7 minutes). Stir in butter and parmesan, season to taste.
For green sauce, combine ingredients in a small bowl and season to taste.
Cook pasta in boiling salted water until al dente, adding greens for the last 30 seconds
of cooking. Drain, reserving 40ml pasta water, and combine pasta, greens and reserved water with ragù, season to taste, and serve topped with extra parmesan.