July 26, 2009

Chicken Rigatoni

spicy chicken rigatoni

I admit, I catch Rachel Ray on the Food Network  once in a while usually when I am on treadmill, and there is nothing else is on.   Despite my annoyance at her saturation of the television airwaves, her Pasta in Vodka Sauce is a standard dish in my house and now I am adding another one - her chicken rigatoni. Apparently, this dish is common in upstate New York and it is quite good especially if you like things a little spicy.

Spicy Chicken Rigatoni
serves 4 to 6 adults

1 pound rigatoni
¾  pound chicken
¾  pound boneless, skinless chicken thighs
Black pepper
3 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, grated or finely chopped
2 large or 3 small cubanelle peppers, seeded, chopped - I used Anaheim peppers available in my supermarket
3 roasted red peppers, chopped
6 hot cherry peppers pickled in jar, in Italian section of grocery stores - I used a spicy pepper
1 (28-ounce) can crushed tomatoes
1/3 to ½  cup cream
½  cup grated Romano or Parmigiana plus more to pass at table
½  cup basil, about 10 leaves, thinly sliced

Bring a pot of water to a boil for pasta. 
Salt water and cook pasta to al dente. 
Reserve 2/3 cup of cooking water just before you drain the pasta. 
Trim and chop all the chicken into bite size pieces. 
Season the chicken with salt and pepper.
Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.
Add chicken to hot pan and brown all over, 7 to 8 minutes. 
Add onions, garlic, local mild fresh peppers such as cubanelle or anaheim then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. 
Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. 
Stir in tomatoes. 
Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to ½  cup. 
Reduce heat to lowest setting and simmer a couple of minutes. 
Add pasta and ½  cup cheese and toss to combine.
Top the pasta with shredded basil.

Serve with crusty bread.

plan on making this dish without the pasta and making grinder style sandwich out of it with melted mozzerella.

1 comment:

bonnie said...

ooh now this sounds very tasty, i will have to try this....