This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.

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  • Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.

  • Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.

  • Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Cook's Note:

Any jarred or fresh peppers will work, but cherry peppers are a good choice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1051 calories; 41 g total fat; 167 mg cholesterol; 1002 mg sodium. 110.2 g carbohydrates; 56.4 g protein; Full Nutrition


Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2012
I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John Read More
(35)

Most helpful critical review

Rating: 2 stars
08/31/2016
I figured I would try this recipe to switch my usual riggie recipe up a bit figured the sausage and Marsala wine would be an interesting twist. Boy was I wrong. The sausage overpowers everything and the kalamata olives clash with the flavor of the sauce leaving an awful flavor on the back of your tongue. Remove the sausage and replace the kalamata olives with black olives and this recipe might be decent. Read More
(2)
188 Ratings
  • 5 star values: 156
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/21/2012
I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John Read More
(35)
Rating: 5 stars
01/03/2013
I RARELY give a 5 star rating. I'm not a picky person but to me 5 star signifies top restaurant quality and THIS dish does that. I was searching for a chicken based pasta dish that was not the norm this fit the bill and will become a regular dish in my house. I followed the recipe pretty close except doubled the meat. I used pepperoncinis and sweet yellow bell peppers (on-hand). Asiago and Romano cheeses. Marsala can make some dishes a little too sweet for my blood so I used Merlot. It came out GREAT. It was my 1st Chef John but wont be my last. Read More
(21)
Rating: 5 stars
04/22/2013
Very good overall with excellent flavor. We followed the recipe as written since we ve not eaten chicken riggies before and wanted to taste something resembling the local version (an image search using a search engine shows numerous versions based on tweaks by different cooks). Used red yellow and orange sweet peppers along with 2 jalapenos. The creamy tomato sauce was spicy with moderate heat for our tastes. The sauce seemed to be about the right consistency in step 2 when it called for adding water if needed. The water was not added to avoid a runny sauce (btw the video version is correct but the AR edited written version is in error by saying to add water to thicken the sauce as it will thin it). After adding the pasta in the final step what liquid existed in the sauce was quickly absorbed. Next time I would add 1-1/2 cups chicken broth and not be concerned about the sauce looking runny in step 2. This is another excellent recipe by Chef John. Read More
(17)
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Rating: 5 stars
08/15/2014
i am a prepper. I prep all the ingredients and then start cooking. I didn't have marsala so I used white wine and therefore got the wine and the water mixed up and put the water in when the wine was supposed to go in. Sigh. I drank the 1/2 cup of wine and all was good. I left out olives because I hate them. Other than that made it as written and was great. Thank you Chef John for another great recipe with my favorite meat....chicken thighs. Read More
(16)
Rating: 5 stars
10/22/2012
Fantastic Recipe. I slightly changed it b/c I don't like mushrooms or olives so I added a jalapeno & half a red & green bell pepper. Extremely tasty. Read More
(15)
Rating: 5 stars
03/25/2013
Really good and the leftovers were excellent too. Chef John tends to season a little hotter than my family likes but easy enough to add a little less hot peppers and I also used mild italian sausage. Will make again. I didn't have any olives but I think they would have made a good addition. Read More
(9)
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Rating: 5 stars
12/21/2012
Chef John does it again. Awesome dish. Family loved it. I made it as written and used some of my peppers/chilis in my garden. Read More
(6)
Rating: 5 stars
01/24/2013
I am from Central NY (Syracuse specifically) and Chicken Riggies is something my family makes every time I am home because as Chef John says you don't see this on a menu anywhere else. This recipe is awesome and I will continue to make it again and again! Read More
(6)
Rating: 5 stars
12/09/2015
Tried it two ways. Exactly as written and found it a little spicy and rich. In the second attempt I did not add hot peppers and subbed a half can of Carnation milk for the heavy cream. It tasted wonderful both ways. Read More
(4)