Pasta and sauce baked together along with cheese, meats and other seasonings.
Chef John's Chicken Riggies
This recipe is very good for you to enjoy as a healthy diet meal.
Recipe Summary Chef John's Chicken Riggies
This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.Ingredients | Best Italian Pasta Recipes
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
Ā½ cup heavy whipping cream
Ā½ cup water, or as needed
1āĀ½ cups chopped hot and sweet peppers
Ā½ cup pitted and chopped kalamata olives
3 cloves garlic, minced
Ā¼ cup chopped Italian flat leaf parsley
1 pound rigatoni
Ā½ cup grated Parmigiano-Reggiano or Romano cheese
Directions
Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
Any jarred or fresh peppers will work, but cherry peppers are a good choice.
Info | Best Italian Pasta Recipes
prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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