A popular dish in upstate New York, where my boyfriend is from. It's a spicy chicken and tomato-based sauce ladled over fat rigatoni pasta. Not for the meek who are afraid of heat!


Recipe Summary

45 mins
1 hr
15 mins
6 to 8 cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.n

  • Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.n

  • Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.n

  • Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.n

  • Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.n

Cook's Notes:

Boneless chicken breasts can be used instead of chicken thighs.

Substitute a 6-ounce jar of cherry peppers, drained and rinsed, for the fresh peppers, if desired.

Use 1/4 cup cream instead of the milk, if desired.

Nutrition Facts

505 calories; protein 22.8g; carbohydrates 67.9g; fat 16.7g; cholesterol 51.6mg; sodium 542.5mg. Full Nutrition