This pasta dish has jarred cherry peppers in it, so it’s a little spicy but not outrageously so. If you’re totally spice-averse you could use cut up cherry tomatoes in their place. What else could you add? Onions, Kalamata olives, mushrooms, a touch of vinegar from the jarred peppers. This recipe is specifi c to the Utica, NY area where there are lots of Italian Americans, so you know it’s going to be tasty.
Chicken Riggies 1/4 cup olive oil 1 lb rigatoni 2 pounds boneless, skinless chicken thighs 8 cloves garlic, chopped 2 red bell peppers, sliced 5 medium cherry peppers chopped, seeds and stems removed 1 cup dry white wine 1 (28-oz) can crushed plum tomatoes 1 cup heavy cream 1 /2 c up Pe c o r i no Romano cheese, grated 2 cups reserved pasta water (will most likely not need it all) 1/4 cup basil leaves, hand-torn Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. Pat the chicken thighs dry and season with salt and pepper on both sides. Heat a large pan to medium heat and sear the chicken in 2 tablespoons of olive oil until cooked through (about 5-6 minutes per side). Place the chicken on a plate and tent with foil.
If needed, add a touch more olive oil for the saute process. Add the bell peppers to the pan and saute for about 7-10 minutes or until they take on some color and soften. Add the garlic and cook for 2 minutes more or until it turns golden.
Next, add the cherry peppers, cook for 1 minute, then add the wine. Turn heat to high and cook until the liquid reduces by half (about 2-3 minutes). With a wooden spoon scrape up all of the brown bits from the pan. At this time begin boiling the pasta to 1 minute less the al dente.
Add the tomatoes and turn the heat back down to medium. Cook the sauce over a lively simmer for 5 minutes or so.
Add the cream and mix to incorporate. Slice the chicken into bite-sized pieces. Once the sauce starts to thicken add the chicken and continue to simmer. You can turn the heat down a bit at this point while waiting for the pasta to finish.
Add the pasta to the sauce and mix well to coat. If too thick, add a ½ cup or more of reserved pasta water. Cook until the pasta reaches al dente (about 1 minute more) then turn off the heat and remove the pan from the burner.
Add the Pecorino and mix together. Add a touch of pasta water if required to loosen up the sauce. Add the basil right before serving. If the pasta dries up before serving just add a bit more of the reserved pasta water. —kwc— And since we already have an Italian theme going here’s another pasta dish featuring three kinds of mushrooms, all of which are available in Rockdale. Once again, this recipe calls for a specific kind of short pasta which isn’t available here. Just use your favorite short pasta.
I’m on the fence about the addition of the walnuts, but they are probably optional anyway.
Garlic Mushroom Pasta 8 ounces dry pasta (I used Toscani-shaped pasta) Kosher salt 1/3 cup extra virgin olive 1 tablespoon butter 2 shallots minced 5 garlic cloves minced 8 ounces Baby Bella mushrooms, sliced 8 ounces white mushrooms, sliced 8 ounces Por t abello mushroom, roughly chopped Black pepper 1 teaspoon rosemary 3 tablespoons tomato paste 1/4 cup Merlot wine 1/2 cup of grated Parmesan 1/2 cup packed parsley 1/3 cup chopped walnuts Red pepper f lakes to taste optional Cook the pasta in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
Add the tomato paste, wine and about 1/2 to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes.
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