Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup chopped yellow onion
  • 3 - 4 cloves garlic (, minced)
  • 1 (28 oz) can crushed tomatoes*
  • 2 1/2 Tbsp chopped fresh basil
  • 1 1/2 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 - 3 tsp crushed red pepper flakes (, to taste)
  • 1/2 tsp granulated sugar
  • Salt and freshly ground black pepper (, to taste)
  • 1 lb rigatoni pasta
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 1/4 cups half and half
  • 3 oz finely shredded parmesan cheese (, plus more for topping)
  • 3 cups cooked boneless (, skinless chicken breast, diced into small strips)
  • 3/4 cup baby peas (, cooked)

Instruction

  • Heat olive oil in a medium saucepan over medium-high heat. Once oil is hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
  • Add in crushed tomatoes, fresh basil, fresh rosemary, fresh thyme, red pepper flakes, sugar and season with salt and pepper to taste. Bring mixture just to a bubble then reduce heat and simmer 45 minutes - 1 hour, stirring occasionally, until thickened slightly.
  • Cook pasta to al dente according to directions listed on package. Meanwhile, in a separate medium saucepan, melt butter over medium heat. Add flour and cook, whisking constantly 1 minute.
  • While whisking, slowly pour in half and half. Bring mixture just to a boil, stirring constantly (mixture should be thick). Remove from heat and stir in parmesan cheese and season with salt and pepper to taste.
  • Pour creamy white sauce into red sauce and stir to blend. Drain cooked pasta, return to pot along with cooked chicken and toss with sauce mixture.
  • Place over low heat and let cook several minutes, allowing sauce time to absorb into noodles. Serve warm garnished with peas, additional parmesan and more red pepper flakes as desired.