Chicken & rigatoni that’s spicy, rich, creamy and delicious - what more could you ask for? Ok, maybe someone to make it for you, but other than that?
Oil
Kosher salt & black ground pepper to taste
2 pounds chicken thighs, cut into 1 inch pieces
1/2 yellow onion, sliced
1 red pepper, sliced
3 cloves garlic, minced
7 or so, hot chili peppers, I used these ones
1 Serrano chili, seeds removed and finely chopped
1/3 pound sliced mushrooms
½ cup vermouth or white wine
1 cup chicken broth
28 ounces crushed tomatoes
¼ cup butter
1 cup heavy cream
½ cup parmesan cheese, plus extra for serving
1 pound rigatoni, cooked about a minute or so less than package directions
Heat a couple tablespoons of oil in a large pot, season chicken with salt and pepper and cook chicken in 2 batches until just browned – set aside
Put in the onion and red pepper, cook 2 to 3 minutes to soften, then add garlic
And when it’s fragrant, add the chili peppers and serrano – stir through about a minute
Put in mushrooms, stir to mix in then add the vermouth, mix well and let reduce by about ½
Add the broth and tomatoes and finally the chicken - mix well and simmer about 10 minutes
Put in the butter, cream and Parmesan cheese – mix well and let thicken slightly, about 5 minutes
Add the cooked pasta, mix gently and serve with a little extra parmesan