Ingredients
The following ingredients have 6 Servings
- 3 large red field/mild peppers
- for roasting
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 large onion
- chopped
- Salt
- 1 teaspoon dried oregano (⅓ palmful)
- 1 to 2 fresh red chili peppers
- chopped
- or 1 tablespoon Calabrian chili paste
- 4 large cloves garlic
- chopped or thinly sliced
- ¾ to 1 cup white wine or vodka
- One 28-ounce can crushed or diced fire-roasted tomatoes or tomatoes
- A handful of basil
- torn
- About ⅔ cup heavy cream
- 1 teaspoon dried oregano (⅓ palmful)
- 1 rotisserie chicken
- roast chicken or poached chicken
- meat removed from skin and bones
- and pulled or chopped into small bite-sized pieces
- 1 pound rigatoni
- 1 cup grated Parmigiano-Reggiano cheese
- plus some for passing at table
- ½ cup hot Italian cherry pepper rings
- chopped
Instruction
- Preheat broiler to high or oven to highest heat
- Place peppers on foil-lined baking sheet and roast, charring skin evenly
- Cool peppers in covered bowl to handle, then peel, seed, and chop
- Meanwhile, heat a large pot of water to boil for pasta, 5 to 6 quarts
- Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add onions and season with salt and oregano, add fresh chilies or Calabrian paste and cover pan, soften 6 to 7 minutes, stirring occasionally
- Add garlic, stir, add wine or vodka and let it absorb, add tomatoes and basil and reduce heat to low simmer, add cream, then stir in roasted peppers and chicken
- Cook pasta 1 minute less than package directions and reserve half a mug of starchy water
- Toss pasta with sauce and cheese and add starchy water as needed to combine
- Serve family-style or in shallow bowls topped with chopped hot pickled peppers
