One Pot Spicy Rigatoni

Yum! This was delicious! I really liked it! It only had one weird ingredient, Hot Cherry Peppers. The only place in Logan that I could find them was at our natural grocery store…. Annoying. But here's a picture of what the jarred ones look like:

That isn't the brand that I found, but they were sliced. I decided that about 4-5 slices equals one whole pepper (they're not very big). And wow it was plenty spicy. Next time I would cut down to the equivalent of probably 4 of the peppers instead of 6. And for people like Mom and Danielle, maybe even just do 3. You don't want to cut it out too much because the spicy is what makes it awesome. It says that red pepper flakes are optional, it was definitely warm enough that it didn't need that.

Also this makes a lot! Obviously since it uses a pound of pasta.

http://blog.hostthetoast.com/one-pot-spicy-chicken-riggies/

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, smashed and chopped
• 1.5 lbs chicken breast, cut into small chunks
• 2 large roasted red peppers, sliced into thin strips
• 6 hot cherry peppers, chopped and deseeded
• 1 28 oz can crushed tomatoes
• 1 cup cooking sherry or white wine
• 1 cup water
• 1 lb Rigatoni
• 1 cup pecorino romano or parmesan cheese
• ½ stick butter
• ¼ cup heavy cream
• 2 teaspoons fresh basil
• ½ teaspoon sea salt
• Crushed red pepper flakes, optional

DIRECTIONS

1. In a large pot, heat the olive oil over medium heat and add in the garlic and chicken. Sauté the chicken until it is just browned on the outside but not cooked through.
2. Stir in the roasted red peppers and hot cherry peppers, and sauté for a minute. Add in the crushed tomatoes and sherry or wine. Add in the water and pasta and bring to a low boil. (If there isn't enough liquid, add a bit more water.) Continue to cook, stirring often, until the pasta has cooked to al dente, about 15-20 minutes.
3. Reduce to low heat and add in the butter, basil, and salt. When the butter completely melts into the pasta, add in the cream and cheese. Let simmer for about 10 minutes, stirring occasionally. Top with additional cheese, basil, and red pepper flakes if you really like a lot of heat!
4. Serve warm.