“Riggies” is short for rigatoni, the base for this creamy, tomatoey and spicy pasta dish studded with chunks of chicken breast and sliced cherry peppers. There are many variations on this dish, which hails from the Utica-Rome region of Central New York. Our version focuses on the spicy peppers and rich sauce, while other recipes might include sliced black olives and mushrooms.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound rigatoni
- 4 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
- 2 red bell peppers (about 13 ounces), diced
- 1 large yellow onion (about 11 ounces), diced
- 3 cloves garlic, minced
- One 28-ounce can crushed tomatoes
- 1/2 cup sliced drained hot cherry peppers
- 1 tablespoon Italian seasoning
- 1 teaspoon hot paprika
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- Chopped fresh flat-leaf parsley, for garnish
- Crushed red pepper flakes, optional
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions for al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the chicken, 1 1/2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until slightly golden on the outside but and not fully cooked through, 6 to 7 minutes. Use a slotted spoon to transfer the chicken to a bowl and set aside.
- Add the remaining 2 tablespoons olive oil to the skillet along with the bell peppers, onions, garlic, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Stir in the crushed tomatoes, hot peppers, Italian seasoning and paprika and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the sauce thickens slightly, 4 to 5 minutes.
- Add the chicken and any juices from the bowl and the cream to the skillet. Cook, stirring occasionally, until the chicken is no longer pink inside, 3 to 4 minutes.
- Remove the skillet from the heat. Add the pasta and Parmesan and stir until well coated, adding a few tablespoons of pasta water at a time, if desired. Garnish with parsley and red pepper flakes if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 720 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 108 mg |
| Sodium | 1111 mg |
Reviews
Simple and authentic