The Spicy Pasta You'll Want Every Summer

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Get ready to elevate your summer pasta game with this spicy twist on a classic Utica favorite! In this video, we're sharing our take on the beloved Chicken Riggies recipe, a staple of Italian comfort food in Central New York. Our version boasts a creamy, spicy sauce that will leave you craving it all year round. Whether you're a fan of American classics or just looking for a new dinner idea, this easy and delicious recipe is a better choice for homesteaders and foodies alike. Learn how to make Chicken Riggies from scratch, complete with a homemade riggies sauce that's sure to become a family favorite. So sit back, relax, and let's dive into the world of Utica specialties!

🍴 Recipe:
Ingredients
• 1 lb rigatoni
• Olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• ½ tsp salt
• ¼ tsp black pepper
• 1 C bell peppers, chopped (I like to use red or yellow)
• 2 TBSP garlic finely chopped
• 3 hot cherry peppers, seeded & chopped
• 1 C dry red wine (or substitute with chicken broth)
• 28 oz crushed tomatoes San Marzano crushed by hand or with immersion blender (see note for using fresh tomatoes)
• 1 C heavy cream
• 1 tablespoon fresh basil finely chopped
• ½ – 1 tsp salt season to taste
• ¼ tsp red pepper flakes
• ¾ C grated Pecorino Romano cheese
• 1 C reserved pasta water use if needed
• 1 TBSP Italian parsley, finely chopped

Instructions
• Bring a large pot of water to boil.
• Pat the chicken thighs dry and season with salt and pepper on both sides.
• Add two tablespoons of olive oil to a large skillet over medium heat and cook the chicken until fully cooked (5-6 minutes per side until 165 degrees F). Place the chicken on a plate and tent with foil.
• Add the bell peppers to the pan and sauté for 2-3 minutes. Peppers should be soft and start to brown.
• Add the chopped garlic to the mixture and cook for 1 – 2 minutes, until the garlic is fragrant. Keep stirring, don't let the garlic burn!
• Add the cherry peppers to the pan and continue cooking for another minute.
• Add the red wine (or chicken broth) to the pan, scraping all the tasty browned bits from the bottom of the pan.
• Increase the temperature to high heat and continue cooking for 2-3 minutes until the liquid reduces by half.
• Add a generous amount of salt to the boiling water and cook the pasta to package instructions for al dente.
• Add the tomatoes to the pan and reduce the heat to medium. Let the mixture cook for another five minutes.
• Add the cream and Italian parsley to the sauce, stirring to mix it into the sauce. Let the sauce simmer until it begins to thicken.
• While the sauce is simmering, cut the chicken thighs into small bite-sized pieces.
• Drain the pasta, reserving 1 cup of pasta water.
• Add the pasta and chicken to the sauce and mix well until the pasta and chicken are well coated with sauce.
• Add the grated Pecorino Romano to the pan and blend into the ingredients. Add a little of the pasta water if the sauce is starting to look too thick.
• Garnish with chopped basil, and serve with additional grated cheese.

Note
Use garden fresh Roma tomatoes by coring and scoring them and then blanching in boiling water for one minute. Cool the tomatoes down with cold water and peel them. Cut the tomatoes into quarters and them into a pot over medium heat and cook until soft. Add salt (to taste), a little sugar and some fresh basil or oregano. Use a potato masher or immersion blender to crush them down. Or, use a high speed blender if you want to pulverize the seeds.

#abchomestead #TastyTuesday #chickenriggies #homemadefood #comfortfood #italiancuisine

00:00 Welcome to Tasty Tuesday: Cooking Chicken Rigs
00:26 Preparing the Ingredients
00:52 Cooking the Chicken
03:50 Making the Sauce
09:04 Combining Chicken and Pasta
13:09 Final Touches and Plating
14:45 Taste Test and Conclusion