Description
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
- 1 tablespoon olive oil
- 4 ounces hot Italian ground sausage meat
- 1 cup sliced mushrooms
- 1 onion, sliced
- salt and ground black pepper to taste
- 1 ½ pounds skinless, boneless chicken thighs, roughly chopped
- ½ cup Marsala wine
- 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup water, or as needed
- 1 ½ cups chopped hot and sweet peppers
- ½ cup pitted and chopped kalamata olives
- 3 cloves garlic, minced
- ¼ cup chopped Italian flat leaf parsley
- 1 pound rigatoni
- ½ cup grated Parmigiano-Reggiano or Romano cheese
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 4