- 2 tablespoons olive oil
- 1 pound ground chicken
- Salt and pepper
- 1 small onion, finely chopped
- 2 jalapeno chiles, finely chopped
- 4 cloves garlic, finely chopped
- 1 rounded tbsp. ground cumin (about 1 rounded palmful)
- 1 tablespoon ancho chile powder (about 1 palmful)
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons ground coriander (about 1/2 palmful)
- 1 teaspoon oregano (about 1/3 palmful), preferably Mexican
- 1 cup chicken stock
- 1 tablespoon (packed) light brown sugar
- 1 can white beans, rinsed
- 1 pound spaghetti
- 1/4 cup fresh cilantro or flat-leaf parsley (a small handful), chopped
- A couple of handfuls mixed grated sharp white cheddar and Parmigiano-Reggiano, plus more to pass at the table
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chicken; season with salt and pepper. Cook, stirring often and breaking up with a spoon, until lightly browned and cooked through, about 6 minutes. Add the onion, jalapenos, garlic, cumin, chile powder, Worcestershire sauce, coriander and oregano. Cook, stirring often, until the onion softens, 2 to 3 minutes. Stir the stock and brown sugar into the sauce. Add the beans, reduce the heat to low and let the sauce simmer, stirring occasionally, while the pasta cooks.
Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1/2 cup of the starchy cooking water; drain the pasta. Toss the pasta, cooking water and a couple of handfuls cheese with the sauce; season. Pass more cheese at the table for topping.