Ingredients: |
Ingredients: 2 pounds rigatoni, cooked al dante 4 boneless skinless chicken breasts, cut into bite size pieces 2 cloves garlic, diced 1 large white onion, diced 1 large jar hot cherry peppers, juice reserved 2 cans crushed tomatoes 1 can water 3/4 cup dry red wine 1/2 cup heavy cream 1/2 cup fresh parsley, chopped evoo salt and pepper to taste crushed red papper flakes grated pecarino Romano cheese Fresh basil leaves
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Directions: |
Directions:In a large saucepan, cook the chicken in about 1/4 cup evoo till nicely browned. Drain off some of the grease and add the onions and garlic. Cook till the onions are tender. Deglaze the pan with the red wine, and cook for about 5 minutes on low heat. Cut the hot peppers in half and place in a bowl with about 1/2 cup of the juice. Add the tomatoes and the water to the chicken mix and simmer slowly for about 30 minutes. Add the peppers and the juice. Taste for seasoning. Cook and simmer till flavors are nicely combined. Add the cream and cook for another 10 minutes. Add the red pepper flakes if desired. Serve on top of the rigatoni with fresh basil and grated cheese. |
Personal
Notes: |
Personal
Notes: Every time we went out for dinner, Jess would order this. Finally, after a few flops, I actually perfected the dish. She says it's the best. Experiment with the spicy flavors and make it as hot as you like.
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