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Chef John's Chicken and Sausage Riggies

4.8
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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner
Chef John's Chicken and Sausage Riggies
Ingredients
  • 1 tablespoon olive oil
  • 4 ounces hot Italian ground sausage meat
  • 1 cup sliced mushrooms
  • 1 onion, sliced
  • salt and ground black pepper to taste
  • 1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
  • 1/2 cup Marsala wine
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 cup water, or as needed
  • 1 1/2 cups chopped hot and sweet peppers
  • 1/2 cup pitted and chopped kalamata olives
  • 3 cloves garlic, minced
  • 1/4 cup chopped Italian flat leaf parsley
  • 1 pound rigatoni
  • 1/2 cup grated Parmigiano-Reggiano or Romano cheese
Instructions
1
Heat a generous amount of olive oil in a substantial saucepan over an intermediate heat setting.
2
Cook and stir the sausage, mushrooms, onions, salt, and black pepper in the hot oil until the vegetables are tender and the sausage is nicely browned, taking around 6 to 7 minutes.
3
Add some chopped chicken to the sausage mixture; cook and stir over a high heat setting until it's nicely browned, approximately 5 minutes. Pour in a glass of wine and cook, stirring constantly to remove any browned bits from the bottom of the pan, until most of the wine has evaporated, taking about 2 to 3 minutes. Add some juicy tomatoes, chicken broth, and a splash of cream; let it simmer for 30 minutes. If needed, add some water to create a rich and thick sauce.
4
Stir in some sliced peppers, olives, and minced garlic into the sauce. Continue to simmer until it thickens up nicely, taking around 15 to 20 minutes. Season with some salt and pepper to taste and stir in some fresh parsley.
5
Boil a large pot of lightly salted water until it reaches a rolling boil. Cook the rigatoni in the boiling water, stirring occasionally until it's almost cooked through, taking around 11 minutes. Drain the pasta.
6
Combine the sauce and cooked rigatoni in a bowl, stir in some grated cheese, cover it up and set it aside until the pasta has absorbed the sauce, taking about 1 to 2 minutes.