RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS
Steps:
- Position a rack in the oven 6 inches below the broiler and preheat the broiler.
- Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
- Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
- Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
- Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
- Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
- Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
- Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
- Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
Steps:
- Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
- Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
- Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
SPICY CHICKEN RIGATONI
Super yummy dish that is quick and easy to make! This is a huge hit in our house. It has the perfect amount of spice. Note that before you begin, the recipe calls for cooked pasta. This recipe goes really quick once you start making it, so don't start the pasta and the recipe at the same time...or you'll end up overcooking the sauce! Take a look at my picture to see just how yummy it is! Bon Appétit!!
Provided by SarahKaye
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a sauté pan, heat oil over medium heat.
- Add crushed pepper, salt, black pepper and garlic; sauté just long enough 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, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
- Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
- Sprinkle with crushed red pepper for garnish.
- Serve with a fresh sliced Italian Loaf.
- **Note: I highly recommend using homemade Marinara & Alfredo Sauces.
SPICY CHICKEN RIGATONI (CHICKEN RIGGIES)
A popular dish in upstate New York, where my boyfriend is from. It's a spicy chicken and tomato-based sauce ladled over fat rigatoni pasta. Not for the meek who are afraid of heat!
Provided by Stellar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.
- Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.
- Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.
- Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.
Nutrition Facts : Calories 505 calories, Carbohydrate 67.9 g, Cholesterol 51.6 mg, Fat 16.7 g, Fiber 4.5 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 542.5 mg, Sugar 8.8 g
SPICY CHICKEN RIGATONI RECIPE - (3.8/5)
Provided by á-48467
Number Of Ingredients 12
Steps:
- In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake Recipe: http://www.centercutcook.com/spicy-chicken-rigatoni-like-buca-di-beppo/
BUCCA DI BEPPO SPICY CHICKEN RIGATONI
This is a quick and fairly easy dish. It is not my recipe. I found it off the six sisters stuff website. I love Bucca Di Beppo's restaurant, but rarely have a chance to go there. Now WE can cook our own dish!
Provided by Linda Tennant
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- 1. In a large skillet on medium-high heat, heat 2 Tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
- 2. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
- 3. Add in Marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of peas. Stir until the butter melts.
- 4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
SPICY CHICKEN RIGATONI
This is a great recipe ~ again from Talk of the Town here in Nashville. This was a restaurant recipe from ? here. The original for a single serving. I will post both. If you love pasta, your gonna love this one.
Provided by Karen Blackmon
Categories Pasta
Time 50m
Number Of Ingredients 11
Steps:
- 1. 1 lb. Rigatoni pasta, cooked according to package directions 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.
- 2. 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.
- 3. 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.
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