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Garganelli Recipes
Garganelli with Duck Ragu
Garganelli with Chicken, Broccoli, and Gorgonzola
Garganelli look very similar to penne rigate but because they are hand-rolled from a square of dough they have a seam.  The shape of the garganelli along with the ridges on the surface allow the pasta to be paired with heavy sauces. Our recipes include Garganelli with Chicken, Broccoli, and Gorgonzola and Garganelli with Duck Ragu.  You can purchase dried garganelli in many Italian markets or you can substitute a similar shaped pasta, such as penne or rigatoni. 
Garganelli with Chicken, Broccoli, and Gorgonzola

(Serves 4)


2 cups broccoli florets
2 boneless, skinless chicken breasts, cut into thin strips
Salt and pepper
4 tablespoons unsalted butter
1/4 cup finely chopped onion
2 garlic cloves, minced
1-1/2 cups chicken broth
1 cup heavy cream
Pinch of freshly grated nutmeg
12-14 ounces garganelli
1 cup diced Gorgonzola cheese
Grated Parmesan cheese, to serve


Place the broccoli in a microwave-safe bowl with about 1/4-cup of water.
Cover and microwave on high for 1-1/2 minutes.
Transfer the broccoli to a colander and rinse with cold water; set aside.

Season the chicken with salt and pepper.
Melt the butter in a large skillet over medium-high heat.  Add the chicken to the skillet; sauté until all the pink color is gone, about 4-5 minutes.  Remove the chicken from the skillet and set aside.

Add the onion and garlic to the skillet, sauté for 1 minute.  Add the chicken broth, cream and nutmeg to the skillet.  Bring the mixture to a simmer; cook for 3-4 minutes until the sauce begins to reduce slightly.  Add the chicken and broccoli to the sauce and cook for 3-4 minutes.

In the meantime, cook the garganelli in boiling salted water for 3-4 minutes, or until al dente.  Drain the pasta and add it to the skillet; season with salt and pepper.  Add the Gorgonzola and toss the pasta gently to melt the cheese.
Transfer the pasta to a serving bowl.  Serve with grated Parmesan cheese.

2 duck breasts, skinned
Salt and pepper
1/4 cup olive oil
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
2 garlic cloves, minced
2 large fresh sage leaves, chopped
2 cups red wine
2 cups tomato puree
1 cup chicken broth
12-14 ounces garganelli
Grated Parmesan cheese, to serve


Season the duck breast with salt and pepper.
Heat the olive oil over high heat in a large saucepan or stockpot.  Add the duck breasts and cook until brown on all sides, 6-7 minutes.  Remove the duck breasts and set aside.  Lower the heat to medium-low.

Add the onion, carrots, celery, garlic, and sage to the saucepan.  Cook until the onion just begins to brown, about 7-8 minutes.  Add the wine, tomato puree, and chicken broth; bring to a boil.  Add the duck breasts, cover, and simmer for 1 hour.

Remove the duck breasts and set aside until they are cool enough to handle.
Use 2 forks or your hands to shred the meat into bite-size pieces.  Return the meat to the saucepan.  Simmer the mixture uncovered for 30 minutes or until the ragu is very thick.  Check for seasoning.

Cook the garganelli in boiling salted water for 3-4 minutes, or until al dente.
Drain, reserving some of the pasta water.  Add the cooked garganelli to the sauce and toss gently.  Add some of the reserved pasta water if the mixture is too thick.  Transfer the pasta to a serving bowl.  Serve with grated Parmesan cheese.
Garganelli with Chicken, Broccoli, and Gorgonzola
Garganelli with Duck Ragu
(Serves 4)
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The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities. The capital, Bologna, has given its name to the famed Bolognese sauce.  From Parma comes proscuitto, the best-known pork product of Italy.  Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years, and Modena has been producing unrivalled balsamic vinegar for centuries.   This culinary heartland is also well-known for its delicate home-made pastas, such as garganelli.

Pasta from Emilia-Romagna  >>
Borlotti Beans - Dry
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This multipurpose serving bowl is ideal for serving Parmesan cheese at the table.  It also works great for storing salt on your counter-top, serving sugar for your coffee, cranberry sauce for your turkey, chocolate sprinkles for your ice cream, Jalapeno peppers and salsa for your Mexican dishes, and condiments on your dining and buffet table.
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