Step 1

In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.

Step 2

Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.

Step 3

Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.

Step 4

Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.