Chicken Riggies

A spicy, creamy pasta dish native to the Utica-Rome area of New York State.

Boil Water: Get a large pot of salted water boiling for the rigatoni.
Sauté Chicken: In a large deep skillet or Dutch oven, heat olive oil and butter over medium-high heat. Add cubed chicken, season with salt/pepper, and brown until cooked through. Remove chicken and set aside.
Vegetables: In the same pan, add more oil if needed. Add onions and bell peppers. Sauté until soft (about 5-7 mins). Add garlic and cherry peppers; cook for another minute until fragrant.
Make Sauce: Pour in the crushed tomatoes. scrapes the bottom of the pan to release any browned bits. Simmer for 10 minutes to thicken slightly.
Cook Pasta: Meanwhile, cook the rigatoni until al dente.
Finish Sauce: Turn heat to low. Stir the heavy cream into the tomato mixture. Stir in the Parmesan cheese until melted and smooth.
Combine: Return the chicken to the sauce. Add the cooked rigatoni. Toss everything together until well coated.
Serve: Serve hot with extra cheese on top.

Source: Dan M