Spicy chicken rigatoni can go by many names, but for some reason, the fine folks of upstate New York like to call it Chicken Riggies. Call it what you want, I'll never turn down pasta and red sauce.
Inspiration: AllRecipes
Ingredients
1 (16 oz) box rigatoni pasta
3 tbsp butter
2 tbsp olive oil
5 cloves garlic, minced, or more to taste
1 large shallot, chopped
3 boneless chicken thighs, cut into small pieces, or more to taste
5 fresh cherry peppers, thinly sliced, or more to taste
1 (16 oz) can tomato sauce
¼ cup dry sherry
½ cup coconut or oat milk
1 small bunch fresh basil leaves, torn
Preparation
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 13 minutes. Drain.
Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F, about 5 minutes.
Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.
Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.
Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.
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