This bean burrito is the best one ever!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
- Any jarred or fresh peppers will work, but cherry peppers are a good choice.
Nutrition Facts
| Calories | 1051 kcal |
| Carbohydrate | 110 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 8 g |
| Protein | 56 g |
| Saturated Fat | 15 g |
| Sodium | 1002 mg |
| Sugars | 17 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
The elephant in the room is the elephant size of the portion, this easily serves 6-8 people! Other than scaling down I followed exactly, using a mix of jarred banana peppers, pepperoncini, and spicy red hoagie peppers. I bet this would be good with penne too, but chicken pennies doesn’t sound as appetizing 🙂
Lot of work for meh results. Not bad, not great.
This was really amazing both times! Went exactly as written 1st time. Incredible restaurant quality. The second time I used 6 skinned/boneless chicken thighs, 1lb Italian sweet sausage, Mt Olive 1 1/2 small jars of Sweet & Hot Salad Peppers, Chardonnay because of the sausage & the jar peppers used in the recipe. It’s interchangeable sweet vs hot. My husband doesn’t like sweet type dishes but this one balanced out very well in both ways. Marsala if using hot sausage, Chardonnay type for the sweet sausage. He just loved this recipe no matter how I made it. With or without olives to. Wow! Thank you Chef John!
One of our favorite recipes from chef John. Followed recipe with one minor change, I use mini sweet peppers (sweeties) only. I get enough heat from the hot sausage so no need for hot pepper’s. But if you like it with more of a kick definitely add the hot peppers. Thanks Chef John!
Oh God it was so good. I was skeptical about the marsala wine, but it added such a depth of flavor! It was great. I did add baby spinach at the last minute. Just because that’s me. I’m a baby spinach freak. Great Job Chef Jon!
I made this tonight, but did not have the heavy cream, but I had half and half, so I took a chance and that is what I used. I also forgot to add the fresh parsley, which I am growing, but totally forgot. Well in it will go in the leftovers. It was still delicious and looking forward to the leftovers.
I’ve made several Chef John recipes, but this one was over the top. I loved it!! Made exactly as written. Used cherry peppers and a couple jalapeños as recommended l
Ikeep making this, so good and something different
Easy! Delish!
I was worried this would be too spicy for my husband, so I mixed cherry peppers and sweet peppers. It was fantastic! This will be a staple in our house. Thanks, Chef John!
Love, love, love Chef John’s recipes… Came out excellent ..even though forgot to buy mushroom… Just the right amount of creaminess..with a little bit… Served with fresh parmesan, fresh bread, and salad… Great meal .. My family loved it … Thank you Chef John for making my family so happy with your 10+ recipes 🙂
this dish was easy and phenomenal!
Really tasty but not as special as we were expecting.
My family thought this was the best pasta I’ve ever cooked. My God, it was good! I did not have spicy peppers but I had some spicy salsa in the fridge so I substituted 2 tablespoons of that for the spicy peppers. I doubled the garlic. I always do. 🙂 Thank you for this recipe. It’s my favorite pasta recipe by far.
Excellent flavors and relatively easy to prepare. Will definitely make again.
We loved this dish. I made only a few changes based on what I had on hand. Olives were omitted (I didn’t have any), only one red bell pepper was used and penne noddles (all I had).
Okay, so I know people hate it when you rate a recipe you totally changed, but I had some ground sausage and leftover chicken tenders, and this recipe was the first to pop up. I didn’t use anything spicy, used evaporated milk and butter instead of cream, better-than-boulloin, fresh red, yellow, and orange peppers and no olives. Mixed into rigatoni. I could tell it was gonna be good before it finished. I also added a pinch of baking soda, which is what i do to most tomato sauce recipe to keep down the acidity.
1 lb of rigatoni is way too much, 8-10 oz. is more appropriate. Great recipe though.
Chef John is my favorite chef in here !! He makes a dish great for us folk who aren’t always the best cooks this recipe came out fantastic.
I was unsure of this recipe until the final reduction, at which point all of the flavors came together. This tasted amazing over some homemade pasta. Alterations: Replaced the Marsala wine with a Merlot. My wife is lactose intolerant, so I replaced the heavy cream with coconut milk. Additionally, I used a handful of mini bell peppers with a Serrano pepper for the pepper mix, which was the right amount of spicy for me. Also, I used shiitake mushrooms, which blends really well with the other flavors. The only change I would make to the recipe is cooking the chicken separate from the sausage mix, as the recipe as written overcrowds the chicken. Even with that being said, this recipe is very flavorful, and I will be revisiting.
This makes a high end restaurant quality meal that both my wife and I loved. However I ended up with very little sauce. I don’t know if I used too much heat but I would double the cream and stock next time to ensure more sauce.