Ingredients
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8 oz rigatoni, uncooked, rinsed in cold water to remove excess starch
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1 1/2 lb boneless skinless chicken breasts, diced (I used 2lbs of italian sausage instead)
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1/2 Vidalia onion, chopped
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1 red pepper, chopped
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28 oz crushed tomatoes
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1 cup water or stock
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1/2 cup white wine
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1 tsp salt
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1 tbsp Italian seasoning (to taste)
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1 tsp crushed red pepper (to taste)
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1 tsp onion powder
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3 clove garlic, grated
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1 Parmesan cheese for garnish, freshly grated
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1 Torn basil for garnish
Cooking Instructions
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1
Combine all ingredients except the cheese and basil in a deep sided skillet or saucepan. (I browned the Italian sausage before this step.)
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2
Bring to a boil over high heat and reduce to a simmer. Cook for 10 minutes, uncovered, stirring occasionally. After 10 minutes, check the pasta. If it is too al dente, add a 1/4 cup of water as needed and cook for an additional 3-5 minutes.
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3
Serve warm garnished with freshly grated Parmesan cheese and torn basil.
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