A popular dish in upstate New York, where my boyfriend is from. It's a spicy chicken and tomato-based sauce ladled over fat rigatoni pasta. Not for the meek who are afraid of heat!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
505 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.n
Step 2
Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.n
Step 3
Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.n
Step 4
Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.n
Step 5
Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.n
Ingredients
3 tablespoons butter
¼ cup dry sherry
2 tablespoons olive oil
½ cup whole milk
1 (16 ounce) can tomato sauce
5 cloves garlic, minced, or more to taste
1 (16 ounce) box rigatoni pasta
1 large shallot, chopped
3 boneless chicken thighs, cut into small pieces, or more to taste
5 fresh cherry peppers, thinly sliced, or more to taste
