If you know me, you know that pasta is one of my regular food groups. I make a macaroni dinner a few times a week. Every week.
I am constantly trying to find new ways to make macaroni dinners exciting and different. Years ago, on Pinterest, I found Host the Toast’s, “One Pot Spicy Chicken Riggies” and they looked delicious. This velvety, spicy, and sweet one pot red bell pepper rigatoni is easy to make, and is sure to give your tummy a hug.
I have made the dish many times. Although I have tweaked a few things, this recipe is very similar to Hoast the Toast‘s.
- 2 large red bell peppers
- 2 T extra virgin olive oil
- 1/2 head garlic, minced
- 6 hot cherry peppers, deseeded, halved, and thinly sliced
- 1 c white wine
- 1 28 oz can crushed tomatoes
- 1 c water (plus more if needed)
- 1 lb rigatoni
- 2 c chicken cutlets, cut in 1 inch pieces, or 2 c shredded precooked chicken
- 1 c freshly grated Pecorino Romano or Parmesan cheese
- 1/4 c butter
- 1/4 c heavy cream, (optional)
- salt and pepper
- crushed red pepper flakes
- 1/8 c fresh basil, thinly sliced
Place red bell peppers over an open flame, or under broiler until black and charred. Put in an airtight container and let steam, until skin easily peels off with a paper towel. Discard the skin, and remove the stems and seeds. Slice the peppers into thin strips.
Heat olive oil in large pot over medium heat. Add garlic and cook until translucent. Toss in the red bell peppers and cherry peppers. Stir and cook until fragrant. Add the wine and cook until the smell of alcohol is completely cooked out. Add in the crushed tomatoes, water, and pasta. Bring pot to a boil, reduce to simmer, and cover. Cook until pasta is al dente, about 15-20 minutes. Add more water or chicken broth if needed.
Once pasta is cooked to al dente, add in butter. Season to taste with basil, salt, and pepper. Stir in cream and cheese (if you are using).
Store in an airtight container for up to 4 days.
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