Description
This is Utica, New York’s, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.
Ingredients
- 1 (16 ounce) package rigatoni pasta
- 3 tablespoons extra-virgin olive oil
- 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
- salt and ground black pepper to taste
- 1 onion, diced
- 2 Cubanelle peppers, seeded and thinly sliced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 3 roasted red peppers, drained and chopped
- 2 hot cherry peppers, seeded and minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite
- 8 to 10 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center
- about 7 minutes. Remove chicken from the skillet and keep warm.
- Stir onion
- Cubanelle peppers
- and garlic into the skillet. Cook and stir until onion softens
- about 4 minutes. Add crushed tomatoes
- roasted red peppers
- and hot cherry peppers; bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes.
- Stir in pasta
- then garnish with Parmesan cheese.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6