This spicy, creamy pasta dish is a regional specialty from the Utica-Rome area of New York state.
2 red bell peppers
2 tablespoons olive oil, divided
1 pound skinless, boneless chicken breast or chicken tenders, cut into 1-inch pieces
1 1/2 cups diced onion (about 1 large)
1 cup thinly sliced seeded Anaheim chile (1 large chile)
1/4 cup finely diced seeded bottled pickled hot cherry pepper (2 peppers)
1 (8-ounce) container cremini mushrooms, sliced
4 garlic cloves, minced
1/4 cup dry sherry
1 (28-ounce) can unsalted peeled whole plum tomatoes, undrained and chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound uncooked rigatoni
12 pimiento-stuffed olives, sliced (optional)
1/2 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal bag. Let stand 10 minutes. Peel and cut into strips.
Heat a 6-quart Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes, turning to brown on all sides. Remove chicken from pan. Add 1 tablespoon olive oil to pan. Add onion and next 4 ingredients (through garlic). Cook over medium heat 4 minutes or until vegetables are tender, stirring occasionally.
Add sherry to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in tomatoes, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. While sauce simmers, cook pasta according to package directions, omitting salt and fat; drain.
Add roasted bell pepper, chicken, and, if desired, olives to tomato mixture. Bring to a simmer. Stir in cream; cook 2 minutes or just until thoroughly heated, stirring occasionally. Add pasta, tossing well. Sprinkle with Parmesan cheese.