Sort ingredients
gregho
QR Code
Listen
Pdf
In a large pot heat extra-virgin olive on low heat with 4 smashed and chopped garlic cloves. This infuses the garlic into the oil before you add the tomatoes. Be careful that the garlic doesn’t get brown. It will be bitter.
Add the whole tomatoes and Sherry Wine. Simmer for a few minutes.
Add the butter, dried basil and the sea salt. Allow to simmer on very low heat.
Meanwhile, in a skillet, sauté the chicken in extra-virgin olive oil. When chicken is almost browned, stir in the roasted red peppers, the hot cherry peppers, one minced garlic clove, and sauté for a couple of minutes so the flavors marry.
Carefully, mash the whole tomatoes with a potato masher, then add in the Pecorino Romano cheese. (Do not add the cheese earlier, as it will stick to the bottom of the pot a little, and cling to the masher.)
Toss the chicken and peppers in with the marinara sauce and simmer for 10 minutes.
Prepare rigatoni al dente and toss the full pound of rigatoni in the pot with the sauce mixture. One pound of rigatoni is perfect for the amount of sauce that is prepared.
Serve with additional grated cheese and red pepper flakes. Buon Appetito!