I love spicy foods but I know not everyone else does. This dish however can be made to tone down the spice if you just can’t handle the heat 😉 This recipe is from the menu at Buca Di Beppo, a fantastic Italian restaurant. This pasta dish in particular is spicy, creamy and oh sooo good! It got a lot of excellent reviews from others who have tried it as well…and the leftovers are just as delicious!
SPICY CHICKEN RIGATONI
- 1/4 cup oil
- 1/2 Tbs crushed red pepper (if you don’t like spicy, cut down on the crushed red pepper)
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 Tbs chopped garlic
- 6 oz chicken, sliced (I chopped my chicken just because I like it better that way)
- 3/4 cup. Marinara sauce
- 1/2 cup Alfredo sauce
- 2 tsp butter
- 1/4 cup peas (I tripled the peas)
- 1 lb Rigatoni pasta, cooked according to package directions (I had some extra Penne pasta on hand so I used that instead)
- additional 1/2 t crushed red pepper (for garnish)
NOTE: Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces
In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.