The Spicy Pasta You'll Want Every Summer

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

Heat water in a pot for cooking pasta.

In a large cast iron skillet, add 1 tablespoon of oil and set heat to medium-high.

Add 1.5 lbs of chicken thighs to the skillet, season with pepper and salt.

Cook chicken for about 5 minutes per side until it reaches an internal temperature of 165°F.

Flip the chicken after 5 minutes and cook for an additional 5-6 minutes until cooked through.

Remove the chicken from the skillet and let it rest.

Add 1 cup of chopped peppers to the skillet and stir, cooking for 1-2 minutes until softened.

Add 2 tablespoons of minced garlic to the peppers and cook until fragrant.

Add 3 quartered red hot cherry peppers to the skillet and cook down, scraping the bottom of the pan.

Pour in 1 cup of dry red wine and deglaze the pan, cooking for 1-2 minutes to reduce the liquid and cook off the alcohol.

Add 28 oz can of Roma tomatoes (or 3 cups fresh tomatoes) to the skillet, mixing well.

Reduce heat to simmer and let the sauce cook for 5 minutes.

Add a pinch of red pepper flakes (optional) to the sauce.

Salt the boiling pasta water liberally and add rigatoni pasta, cooking for 11 minutes until al dente.

Add 1 cup of heavy whipping cream to the sauce and mix well.

Tear and add about 1 tablespoon of fresh Italian parsley to the sauce.

Simmer the sauce for a couple more minutes while chopping the chicken into bite-sized pieces.

Add the chopped chicken back into the sauce and stir well.

Pull the rigatoni directly from the pot into the sauce, mixing to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens