chef john's chicken riggies

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 ounces hot italian ground sausage meat
• 1 cup sliced mushrooms
• 1 onion, sliced
• salt and ground black pepper to taste
• 1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
• 1/2 cup
• 1 (28 ounce) can whole italian plum tomatoes (such as san marzano), crushed
• 1 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/2 cup water, or as needed
• 1 1/2 cups chopped hot and sweet peppers
• 1/2 cup pitted and chopped kalamata olives
• 3 cloves garlic, minced
• 1/4 cup chopped italian flat leaf parsley
• 1 pound rigatoni
• 1/2 cup grated parmigiano-reggiano or romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• heat olive oil in a large saucepan over medium heat. cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
• stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. pour in and cook, stirring to remove any browned bits off the bottom of the pan, until most of the is evaporated, 2 to 3 minutes. add tomatoes, chicken broth, and cream; simmer for 30 minutes. if needed, add water to create a thick sauce.
• stir peppers, olives, and garlic into sauce. continue to simmer until thickened, 15 to 20 minutes. season with salt and pepper to taste and stir in parsley.
• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. drain.
• combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.