riggy recipe secrets
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west side

United States

#21 Aug 24, 2009
My fav recipe:

1 stick butter, melted
1 onion minced
3 cloves garlic, minced
20 oz. jar of sweet peppers (sliced with seeds removed)
3 sliced hot cherry peppers (packed in jar with oil)
Saute above ingredients.
1 cup parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)
Cook for 1 hour. Pour over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.
Sounds Good

Concord, CA

#22 Aug 24, 2009
I want riggies!!!


#23 Aug 24, 2009
Is there another recipe that uses heavy cream in the sauce? Is it the same as above, but just add cream?

New York, NY

#24 Aug 24, 2009
Question wrote:
Is there another recipe that uses heavy cream in the sauce? Is it the same as above, but just add cream?
this sounded bout right:

1. Oven Roasted Green Peppers
2. Rigatoni
3. Chicken and Riggie Sauce

1. Oven Roasted Green Peppers

3 Large Green Bell Peppers
2 TB Olive Oil
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder

Preheat oven to 425.
Coat whole peppers evenly with the olive oil and season with salt, pepper and garlic powder. Wrap the peppers in foil and roast for 20-25 minutes, until the peppers are soft and cooked completely. Allow to rest until cool enough to handle and then remove skin. My method for removing the skins comes from Andrew Carmellini – I place the hot peppers in a bowl and then cover the bowl and allow the peppers to cool for 15-20 minutes. The skins come off easily and a flavorful pepper ‘juice ‘remains in the bowl.. Add this juice to the riggie sauce towards the end of cooking.

2. Rigatoni

1 Lb Rigatoni
Well Salted Water

Start this step early enough that the water is boiling 5 minutes after starting step 3. Boil the Rigatoni until just al dente.

3.. Chicken and Riggie Sauce

6 TB Sweet Onion minced
6 TB Shallots minced
4 TB Garlic
2 TB Extra Virgin Olive Oil
1 Lb Boneless, Skinless Chicken Breast (if possible, use Free Range Organic)
2 TB Butter (or Olive Oil if you are avoiding animal products)
1 TB White Wine
1/4 C Chicken Stock
1 Can San Marzano tomatoes
3-5 Hot Cherry Peppers seeded and chopped (optional, but highly recommended; use red for color contrast)
3 Roasted Green Peppers (recipe above)
½ C Pecorino Romano, grated (or Parmigiano Reggiano grated)

Heat 1 TB butter in a saucepan. Add half of the onions, shallots and garlic and cook until the onion starts to become translucent. Crush the tomatoes (i do this by hand to control consistency) and then add to the saucepan. Bring to a boil and then turn the heat down to simmer the sauce until the tomatoes are broken down and starts to thicken – about 12-20 minutes.

In another pan, add the olive oil, heat, and then add the remaining onion, shallots and garlic and cook until the vegetables are translucent. Slice the chicken breasts into bite-size strips and add to pan, stirring occasionally and turning the chicken pieces until white on all sides. Deglaze the pan with the white wine, then add the stock and tomato sauce and cook for 10 minutes. Cut the green peppers (step 1) into long, thin slices, reserving any liquid. Add the pepper slices and liquid, cheese and butter; cook for 5 more minutes.

To Serve:

Combine the Rigatoni (2) and chicken/sauce (3) in a large bowl. Transfer to individual plates or bowls and top with more parmigiano.

Staten Island, NY

#25 Aug 24, 2009
Cat in the Hat wrote:
OK. How many are you women? You guys have to find some where else to eat!
I love a man that cooks........

Since: May 14

Clifton Park, NY

#26 Jun 17, 2014
Just use any recipe for chicken rigatoni and rename it utica riggies. There you go.

Since: May 14

Clifton Park, NY

#27 Jun 17, 2014
Utica Lies and Riggies wrote:
Just use any recipe for chicken rigatoni and rename it utica riggies. There you go.
And don't forget to claim it's super world famous and the best.

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