Chef John's Chicken Riggies
Description
This recipe for Chef John's chicken riggies is a rich pasta sauce made with Italian sausage, chopped chicken, peppers, olives, tomatoes, and cream.
Ingredients
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1 tablespoon olive oil
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1 onion, sliced
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1 cup sliced mushrooms
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4 ounces hot Italian ground sausage meat
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salt and ground black pepper to taste
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1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
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1/2 cup Marsala wine
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1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
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1 cup chicken broth
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1/2 cup heavy whipping cream
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1/2 cup water, or as needed
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1 1/2 cups chopped hot and sweet peppers
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1/2 cup pitted and chopped kalamata olives
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3 cloves garlic, minced
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1/4 cup chopped Italian flat leaf parsley
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1 pound rigatoni
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1/2 cup grated Parmigiano-Reggiano or Romano cheese
Directions
1
Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2
Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3
Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4
Meanwhile, 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 11 minutes. Drain.
5
Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.