Mario's Spicy Rigatoni Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add rigatoni and cook until al dente according to package instructions (about 10–12 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Finish and garnish

When sauce and chicken are combined, toss drained rigatoni with the sauce in the skillet over low heat. Add up to 1/2 cup reserved pasta water as needed to loosen the sauce. Stir in 1/2 cup grated Parmesan until melted. Plate and finish with remaining Parmesan and chopped parsley to taste.

Prepare chicken

Pat the chicken breasts dry and slice them into 1/2-inch thick strips. Season both sides with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika.

Sear chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large wide skillet over medium-high heat. When shimmering, add chicken in a single layer (work in batches if needed). Cook undisturbed until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer cooked chicken to a plate and tent with foil.

Sauté vegetables

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Add the chopped onion and sliced red bell pepper. Sauté until softened and starting to brown, about 5–6 minutes. Add the red pepper flakes and minced garlic and cook until fragrant, about 30–45 seconds, stirring constantly.

Build sauce

To the skillet with the softened onions and peppers, stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the pan. Stir in dried oregano and sugar if using. Bring the sauce to a gentle simmer and cook 8–10 minutes to thicken slightly.

Finish sauce with cream

Lower heat to medium-low. Stir in the heavy cream and chopped basil. Taste and adjust seasoning with remaining 1 teaspoon salt and additional black pepper as desired. Simmer gently 2–3 minutes until the sauce is smooth and slightly thickened.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the skillet. Stir to coat the chicken in the sauce and warm through for 2–3 minutes. If sauce seems too thick, add small amounts of reserved pasta water until you reach the desired consistency.