Entree: United States – New York — Mid-Atlantic United States – Chicken Riggies

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 lb (454 g) rigatoni
- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 large red bell pepper, seeded and thinly sliced (about 6 oz / 170 g)
- 1 large green bell pepper, seeded and thinly sliced (about 6 oz / 170 g)
- 4–6 pickled hot cherry peppers (or 1/3 cup / 50 g sliced), such as peppadew or pickled cherry peppers, sliced (adjust to heat preference)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1/2 cup (120 ml) dry white wine
- 1 (28 oz / 796 g) can crushed tomatoes
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) crushed red pepper flakes, or to taste
- 1/2 cup (120 ml) low-sodium chicken stock (or reserved pasta cooking water)
- Kosher salt and freshly ground black pepper, to taste
- 6–8 fresh basil leaves, torn, for garnish

Instructions

Short Description:
A hearty Upstate New York pasta main course of rigatoni tossed with sautéed chicken, bell peppers, and hot cherry peppers in a spicy, creamy tomato sauce. Rich, slightly smoky, and tangy with a touch of heat.

Regional Notes:
This is the Central New York/Utica-style Chicken Riggies: rigatoni with bite-sized chicken, mixed bell peppers and pickled hot cherry peppers in a spicy cream-tomato sauce. Unlike generic creamy tomato pastas, this regional version emphasizes sautéed peppers (often both red and green), pickled hot cherry peppers for tang and heat, and a balance of tomato and cream rather than a straight marinara.

1. Bring a large pot of salted water to a rolling boil. Cook rigatoni until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup (240 ml) pasta cooking water, then drain and set aside.
2. While the pasta cooks, heat 2 tbsp (30 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken in a single layer (work in batches if necessary) and sear until golden brown and cooked through, about 5–7 minutes total. Transfer chicken to a plate and set aside.
3. Reduce heat to medium and add 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter to the same pan. Add the sliced onion and sauté until translucent, about 4 minutes.
4. Add the red and green bell peppers and the sliced pickled hot cherry peppers. Cook, stirring occasionally, until peppers are softened and beginning to char at the edges, about 6–8 minutes.
5. Stir in the minced garlic and cook 30–60 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up browned bits, and let it reduce by half, about 2 minutes.
6. Add the crushed tomatoes, dried oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes to meld flavors and slightly thicken.
7. Lower the heat and stir in the heavy cream and 1/2 cup (120 ml) chicken stock (or reserved pasta water). Simmer gently until sauce is creamy and slightly thickened, about 3–4 minutes. Taste and adjust salt and pepper.
8. Stir the grated Parmesan into the sauce until melted and smooth. Return the seared chicken to the pan and simmer 2–3 minutes to heat through and let flavors combine.
9. Add the drained rigatoni to the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce and achieve a silky consistency. Cook together 1–2 minutes so pasta finishes cooking in the sauce.
10. Remove from heat, fold in torn basil leaves, and adjust seasoning. Serve hot with extra grated Parmesan at the table.