This Spicy Chicken Rigatoni recipe, sent down from the Italian heavens, includes a tomato cream sauce, hot cherry peppers, and shredded chicken. It is such a simple dish but the flavors are incredible.
¾cupjarred Peppadewshot cherry peppers, drained and chopped
¼cupjarred sliced banana pepper ringsdrained and chopped
128-ounce can whole tomatoes
18-ounce tomato sauce
1 ½cupsshredded chickenwhite and dark meat
¼cupgrated romano cheese
½cuphalf and half
In a large pan heat the olive on medium high and sauté onion for about 3 minutes or until translucent. Add in the garlic and sauté for another 2 minutes or until garlic is fragrant.
Stir in Italian seasoning and sauté for another 1 minute. This gives the spices a chance to bloom.
Stir in the peppers and sauté for another 1 -2 minutes.
Stir in whole tomatoes and tomatoes. Bring to a boil and then simmer for 25 minutes. Break up the whole tomatoes into pieces.
Slowly stir in shredded chicken and let simmer for 5 minutes or until chicken is heated through.
Slowly stir in the romano cheese and half and half. Cook until heated through. Toss with rigatoni and serve. You can serve this with extra romano cheese.
Make ahead instructions The sauce can be made ahead of time and frozen. Reheat on the stovetop. You can also freeze this into individual freezer meals. Keep pasta and sauce seperate. Heat in microwave.