THE LEGENDARY NEW YORK PASTA THAT WE CAN'T STOP MAKING... | SAM THE COOKING GUY

ground beef

🥗Healthier: ground turkey

💰Cheaper: pork

Ground turkey reduces fat content while pork is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and cheaper alternatives can be found.

Heat a 12-inch cast iron pan until hot.

Season 2 pounds of cut-up chicken thighs with salt and pepper.

Cook 1 pound of chicken in the pan until browned all around, then remove.

Cook the second pound of chicken in the same way, then remove it as well.

Add 1 chopped yellow onion and 1 chopped red pepper to the pan and soften for a couple of minutes.

Add 7-8 chopped hot cherry peppers and 1 diced Serrano pepper to the pan and cook for about a minute.

Pour in 1/2 cup of white wine or vermouth and let it simmer until reduced by half.

Add 6-7 ounces of sliced mushrooms to the pan and let them absorb the wine for a few minutes.

Stir in 1 tablespoon of garlic and mix it around quickly.

Add 1 cup of chicken broth and a 28 ounce can of crushed tomatoes to the pan.

Let the mixture simmer for 10-15 minutes, then transfer to a larger pot if necessary.

Add 1/4 cup of butter, 1 cup of heavy cream, and 1/2 cup of Parmesan cheese to the pot and let it thicken for 3-4 minutes.

Cook 1 pound of rigatoni for 2 minutes less than the box instructions, then add it to the sauce.

Mix the rigatoni with the sauce to ensure it is well coated and finishes cooking in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens