Chicken Riggies

Spicy chicken rigatoni can go by many names, but for some reason, the fine folks of upstate New York like to call it Chicken Riggies. Call it what you want, I’ll never turn down pasta and red sauce.

Ingredients

1 (16 oz) box rigatoni pasta

3 tbsp unsalted butter

2 tbsp olive oil

5 garlic cloves, minced, or more to taste

1 large shallot, chopped

3 boneless, skinless chicken thighs, cut into 1-inch pieces

5 fresh cherry peppers, thinly sliced

1 (16 oz) can tomato sauce

1/4 cup dry sherry

1/2 cup heavy cream

1 cup pasta cooking water, reserved

1 small bunch fresh basil leaves, torn

Preparation

1. Bring a large pot of generously salted water to a boil. Cook the rigatoni, stirring occasionally, until al dente per package directions. Reserve 1 cup of the cooking water before draining. Drain and set aside.

2. Heat the butter and oil together in a large skillet over medium-high heat. Add the garlic and shallot and cook, stirring constantly, until fragrant and the shallot is translucent, 2–3 minutes. Add the chicken and cook, stirring occasionally, until deeply browned and cooked through to 165°F, about 5 minutes.

3. Add the cherry peppers and cook, stirring occasionally, until softened, 5–7 minutes. Stir in the tomato sauce until well combined. Reduce heat to medium and simmer, 7–10 minutes.

4. Pour in the sherry and simmer, stirring occasionally, until the sauce has deepened in color and the alcohol has cooked off, about 10 minutes. Pour in the heavy cream and simmer until the sauce is creamy and slightly thickened, about 5 minutes.

5. Remove from heat and fold in the torn basil leaves. Add the drained rigatoni and toss to coat, adding a splash of the reserved pasta water if the sauce is too thick. Serve immediately.

Notes

Inspired by AllRecipes.