Chicken Riggies

Ingredients

1 (16 ounce) package rigatoni pasta

3 tablespoons butter

1½ pounds skinless, boneless chicken breast, cut in bite-sized pieces

salt and ground black pepper to taste

1 medium onion, diced

1/2 jar of hot banana peppers with juices, chopped

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

3 roasted red peppers, drained and chopped

2 hot cherry peppers, minced

1/2 cup heavy cream

Freshly grated Parmesan cheese, for serving

Fresh basil leaves, for serving

Directions

Heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes.

Remove the chicken from the skillet and keep warm.

Turn the skillet to medium heat and melt 2 tablespoons of butter. Add the onion and cook until soft (3-4 minutes). Add the 1/4 cup of vodka and cook until evaporated (2 minutes). Add in chopped banana peppers, minced cherry peppers, and garlic into the skillet. Cook and stir until garlic is fragrant (30 seconds). Add crushed tomatoes, roasted red peppers. Bring the sauce to a simmer and cook for 10 minutes. Taste the sauce, if it needs more tang, add some vinegar from the pickled banana peppers. Throw the chicken in the sauce and cook for an additional 5 minutes. While waiting, start the pasta.

Fill a large pot with water. Add olive oil and 1/2 teaspoon of salt then bring the water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes.

Add heavy cream to the sauce to continue to simmer. When the pasta is al dente, add a splash of the pasta water to the sauce and drain the rest. When drained, throw the pasta back into the pot and mix it together.

Serve garnished with Parmesan cheese and basil.