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“Ragú® Recipe Contest Entry. Deep Tuscan flavor enhances this pasta sauce. Angle hair pasta is served with the sauce, surrounding a stack that is, a grilled portabella mushroom cap, rosemary polenta cake, goat cheese and bacon wrapped boneless chicken thighs rubbed with Thyme, rosemary, garlic and olive oil, served along side a blistered heirloom tomato on the vine”
1hr 5mins
4 4

Ingredients Nutrition


  1. Rub the thighs with a mixture of 1 teaspoon rosemary, thyme, salt and pepper. Cut each strip of bacon in half and wrap around the thigh in a cross pattern. Place in a cast iron pan in a 400 degee oven for 35 minutes. Also add the 4 whole tomatoes on the vine in an additional cast iron pan and cook for the same duration as the chicken.
  2. Crumble the sausage in a frying pan and cook until done. Add, fresh thyme, dry rosemary, chopped garlic and chopped onion with 1 jar of Ragu traditional sauce and stew the sauce for 20 minutes.
  3. Clean the gills from the mushroom caps and lightly oil them with two teaspoons of olive oil. Grill on a open flame for 10 minutes (until softened).
  4. Make your Polenta cakes by boiling the water, and adding the cormeal in a slow stream and stir till combined. Remove from heat and add 1 teaspoon salt, and two sprigs fresh rosemary finely chopped. Lay out on a parchement paper lined cooking sheet to cool. Once cool, cut out the cakes with a 4 inch cookie cutter and sauté slightly in 1 tsp butter (about 2 minutes per side).
  5. Boil the angel hair pasta in 2 quarts salted water until al e dente and drain.
  6. To serve: Place the pasta in a horseshoe shape on a plate and ladle 1/3 cup of the sauce over the pasta. Plate the Mushroom cap, gill side up in the opening of the horseshoe. Place the arugula on the gills then top with the polenta cake. THen smear 1 tsp goat cheese on the cake. Top with the bacon wrapped thighs and served with blistered tomatoes and fresh basil.

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