Method
Method:
1. Prepare the Chicken:
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chicken mince and cook until lightly browned. Remove the chicken and set aside.
2. Cook the Vegetables:
In the same skillet, add the onion and garlic. Sauté until softened and fragrant, about 3-4 minutes. Add the red capsicum and cook for an additional 5 minutes, stirring occasionally.
3. Build the Base:
Stir in the sweet paprika, cayenne (if using), and thyme. Let the spices bloom for 30 seconds. Deglaze the pan with white wine, scraping up any browned bits (optional but adds depth).
4. Add Tomatoes and Stock:
Add the crushed tomatoes, chicken stock, and sugar. Return the chicken to the pan, stirring to combine. Season with salt and black pepper.
5. Simmer:
Lower the heat to a gentle simmer and cover the pot. Cook for 25-30 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Prepare the Cream Sauce
In a small bowl, whisk the sour cream and ¼ a cup of water together until smooth. Remove from the heat, gradually add this mixture to the ragu, stirring constantly to prevent curdling. Return sauce back to a low heat and simmer.
Adjust seasoning as needed.
7. Cook the Pasta:
While the ragu is simmering, cook the pappardelle according to package instructions. Reserve 1/2 cup of pasta water before draining.
8. Combine:
Toss the cooked pasta with the chicken ragu, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Serve:
Divide into bowls, garnish with fresh parsley or chives, and serve warm.
