- 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 1/2 pounds skinless, boneless chicken thighs, roughly chopped
- 1/2 cup Marsala wine
- 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup water, or as needed
- 1 1/2 cups chopped hot and sweet peppers
- 1/2 cup pitted and chopped kalamata olives
- 3 cloves garlic, minced
- 1/4 cup chopped Italian flat leaf parsley
- 1 pound rigatoni
- 1/2 cup grated Parmigiano-Reggiano or Romano cheese
- 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.
04/03/2018
recipepes.com
Chef John's Chicken Riggies, recipe
PT15M
PT1H
5
455 calories
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