Spicy Chicken Rigatoni Recipes

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE

Steps:

• In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
• 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.
• Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
• To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
• Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

SPICY CHICKEN RIGATONI

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

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.

SPICY CHICKEN RIGATONI (CHICKEN RIGGIES)

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.

SPICY SAUSAGE RIGATONI

Steps:

• Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.