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Chef John's Chicken Riggies
Chef John's Chicken Riggies
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulgent Central New York pasta sauce with Italian sausage, chicken, peppers, olives, tomatoes, and cream.
Ingredients:
  • 1 tablespoon olive oil
  • 4 ounces hot Italian ground sausage meat
  • 1 cup sliced mushrooms
  • 1 onion, sliced
  • 1.5 pounds skinless, boneless chicken thighs, roughly chopped
  • 0.5 cup Marsala wine
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
  • 1 cup chicken broth
  • 0.5 cup heavy whipping cream
  • 0.5 cup water, or as needed
  • 1.5 cups chopped hot and sweet peppers
  • 0.5 cup pitted and chopped kalamata olives
  • 0.25 cup chopped Italian flat leaf parsley
  • 1 pound rigatoni
  • 0.5 cup grated Parmigiano-Reggiano or Romano cheese
Instructions:
  • In a large saucepan over medium heat, sauté sausage, mushrooms, onions, salt, and black pepper in olive oil until veggies are tender and sausage is browned, about 6 to 7 minutes.
  • Combine deliciously seasoned chicken with savory sausage mixture and cook over medium-high heat until beautifully browned, about 5 minutes. Deglaze the pan with wine, scrapping off all those tasty browned bits, and allow most of the wine to evaporate, about 2 to 3 minutes. Introduce juicy tomatoes, flavorful chicken broth, and creamy goodness to the mix. Let simmer for 30 minutes until flavors meld perfectly. Adjust thickness with water as desired.
  • Combine peppers, olives, and garlic with the sauce and simmer for 15 to 20 minutes until thickened. Season with salt and pepper to taste, then mix in parsley.
  • Bring a pot of salted water to a boil. Cook rigatoni until nearly done, about 11 minutes. Drain.
  • Mix the sauce with the cooked pasta, fold in the cheese, cover, and let it rest until the pasta has soaked up the flavors, for 1 to 2 minutes.

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