Recipe courtesy of Pastabilities
Episode: Fully Focused
Save Recipe Print
Total:
2 hr
Prep:
1 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr
Prep:
1 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Wicked Hot Sauce:
Chicken:

Directions

Watch how to make this recipe.

For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.

For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.

Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!

Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.

When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.

For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.

Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Baked Chicken Tenders

Recipe courtesy of Trisha Yearwood

Chicken Piccata

Recipe courtesy of Ina Garten

Chicken Paprikash

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword