Ragù Paprikash

Preparation

1. Step 1

   Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Cook 1 large onion, finely chopped, stirring often, until softened, 5–7 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant, about 1 minute.

   Step 2

   Add 1 lb. ground chicken, ¼ cup Hungarian sweet paprika, ½ tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to pot. Cook, stirring and breaking up meat into small pieces with a wooden spoon, until chicken is cooked through, about 4 minutes. Stir in 2 Tbsp. sherry vinegar or red wine vinegar, scraping up any browned bits stuck to bottom of pot. Add one 14.5-oz. can crushed tomatoes, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until ragù is thickened and saucy, 12–14 minutes. Stir in remaining 2 Tbsp. sherry vinegar or red wine vinegar.

   Step 3

   Meanwhile, cook 1 lb. pappardelle or other long, flat pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

   Step 4

   Add pasta and remaining 2 Tbsp. unsalted butter to ragù. Increase heat to medium and cook, tossing and gradually adding pasta cooking liquid, until ragù is glossy and clings to pasta, about 2 minutes. Remove from heat and stir in ¼ cup sour cream. Taste and season with more salt if needed.

   Step 5

   Divide pasta among shallow bowls; top with finely chopped parsley.