Rating: 4.8 stars
200 Ratings
  • 5 star values: 166
  • 4 star values: 28
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

1051 calories; protein 56.4g; carbohydrates 110.2g; fat 41g; cholesterol 167.2mg; sodium 1001.8mg. Full Nutrition
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