- 2 tablespoons extra-virgin olive oil
- 1 cup oregano leaves
- 1 yellow onion, finely chopped
- 3 cloves garlic, crushed
- 1 tablespoon chopped tarragon
- 1 pound ground chicken
- 1 cup dry white wine
- 2 (14-ounce) cans chopped tomatoes
- Sea salt and cracked black pepper
- 1 pound pappardelle
- Finely grated pecorino, to serve
- Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1–2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3–4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5–7 minutes or until reduced.
- Cook the pasta in a large pot of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.