Recipes
Chicken Riggies
- Chicken
This pasta dish from Utica, New York, is made with chicken, rigatoni, and hot or sweet peppers in a spicy tomato cream sauce. We used some of the brine from the jarred pickled peppers to marinate the chicken, and more to lend its punchy heat to the tomato sauce; the cream in the sauce tempers the heat of the peppers. If you have the time and patience, cover the pot of pasta with a lid and let the flavor meld for three minutes before eating.
Ingredients
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1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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½ teaspoon kosher salt, plus more to taste
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¼ teaspoon black pepper
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½ cup seeded and finely chopped pickled hot cherry peppers, plus 6 tablespoons pickle brine (from 1 [22.2-ounce jar), divided
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3 tablespoons olive oil
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3 cups coarsely chopped trimmed mixed fresh mushrooms (such as oyster, shiitake, and cremini mushrooms) (from 8 ounces whole mushrooms)
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1 small (6-ounce) yellow onion, finely chopped (1 cup)
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1 medium-size (9-ounce) red bell pepper, chopped (1 1/2 cups)
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2 tablespoons minced garlic (about 6 garlic cloves)
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1 cup dry white wine
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2 (28-ounce) cans whole peeled San Marzano plum tomatoes, finely crushed by hand
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½ teaspoon dried oregano
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1 pound uncooked rigatoni pasta
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1 cup heavy whipping cream
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Pecorino Romano cheese, grated with a Microplane grater
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