Utica Chicken Riggies

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 1 medium yellow onion, sliced thin
• 4 cloves garlic, sliced
• 8 oz cremini mushrooms, quartered
• 1 cup jarred roasted red peppers, cut into strips
• 1/2 cup jarred hot cherry peppers, stemmed, seeded, and chopped
• 2 tbsp brine from the cherry pepper jar
• 1 cup dry sherry
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tsp dried basil
• 1 lb rigatoni
• 3/4 cup grated Pecorino Romano cheese

Before you cook

• Cut the chicken thighs into 1-inch pieces and season them with the salt and pepper.
• Slice the onion thin and slice the garlic.
• Quarter the mushrooms, cut the roasted peppers into strips, and chop the cherry peppers, reserving 2 tablespoons of their brine.
• Bring a large pot of salted water to a boil for the pasta.

Steps

1. Heat the olive oil in a wide deep skillet over medium-high heat until it shimmers.
2. Brown the chicken in a single layer for about 5 minutes, turning once, then move it to a plate.
3. Lower the heat to medium and melt the butter in the same pan.
4. Add the onion and mushrooms and cook for 7 to 8 minutes, until the mushrooms have given up their liquid and started to brown.
5. Stir in the garlic and cook for 1 minute, until you can smell it.
6. Pour in the sherry and scrape the bottom of the pan clean, then let it bubble for 4 minutes to cook off the raw alcohol.
7. Add the crushed tomatoes, roasted red peppers, chopped cherry peppers, cherry pepper brine, and dried basil.
8. Simmer the sauce uncovered for 12 minutes, stirring now and then, until it thickens slightly.
9. Drop the rigatoni into the boiling water and cook it 1 minute short of the package time.
10. Return the chicken and any collected juices to the sauce and simmer for 4 minutes, until the chicken is cooked through.
11. Pour in the heavy cream and stir until the sauce turns an even salmon pink.
12. Scoop out 1 cup of pasta water, then drain the rigatoni.
13. Tip the rigatoni into the sauce and toss for 1 to 2 minutes, adding splashes of pasta water until every tube is coated.
14. Stir in half the Pecorino, taste for salt, and serve with the rest of the cheese at the table.