Chicken Riggies

Chicken Riggies

A Pound Of Rigatoni

Two Chicken Breasts (Not Boneless, Skinless)

Two Hot Or Sweet Italian Sausage Links

Six Ounces Of Tomato Paste

28 Ounces Of Hand Crushed San Marzano Tomatoes (With Can Juices)

Two Roasted Red Bell Peppers Cut Into About One Inch Pieces

Two Roasted Hot Cherry Peppers Halved (Or More If You Like Spicy Food)

Three Minced Garlic Cloves

3/4 Cup Of Chopped Spanish Onion

1/2 Cup Of Dry Red Wine (Select One That You Would Drink)

A Teaspoon Of Dried Oregano

A Rosemary Stalk

Two Basil Stalks

Two Italian Parsley Stalks

Two Tablespoons Of Olive Oil

Sea Salt

Freshly Ground Black Pepper

15 Ounces Of Whole Milk Or Part Skim Ricotta Cheese

A Tablespoon Of Grated Romano Cheese

Preheat oven to 275 degrees.

Chicken Riggies

Place the chicken breasts and the sausage on a sheet pan. Sprinkle the chicken breasts with sea salt and ground black pepper. Roast in the preheated oven for 1 and 1/2 hours. Remove and let the meat cool.

Into a Dutch oven, add the olive oil, the oregano, a teaspoon of sea salt, 1/4 teaspoon of black pepper, the onion, and the garlic. Cook on medium high heat stirring frequently for two minutes. Add the red wine. Let the wine cook and reduce for three minutes. Add the tomato paste. Cook for one minute while stirring. Add the crushed tomatoes, the red bell peppers, and the hot cherry peppers. Stir again. Add the rosemary, the basil and the parsley. Bring the mixture to a slight boil. Turn the heat down to low and simmer the sauce stirring occasionally for 1 and 1/2 hours.

Remove the white chicken meat from the bones and chop it into about one inch pieces. Chop the sausage into about 1/4 inch disks.

Combine the ricotta cheese and the grated cheese in a bowl. Add a sprinkle of sea salt and ground black pepper. Note: If you like, you can add some chopped herbs such as basil or Italian parsley. Mix well. Set the ricotta cheese mixture aside.

Cook the rigatoni in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.

Remove the rosemary, basil, and parsley stalks from the sauce. Taste the sauce and add more sea salt and/or ground black pepper, if desired. Turn off the heat. Add the rigatoni, the chicken, and the sausage to the pot. Mix well so that the pasta gets coated with the sauce.

Serve with the ricotta cheese mixture (on the side).

Chicken Riggies