Serves 1
Directions
- 1Roast the red pepper directly on the open flame until charred.
- 2Cook the rigatoni in boiling water.
- 3Place the roasted pepper in a bowl and cover with cling film to sweat, then peel off the skin and roughly chop.
- 4Add oil to a pan and sear the seasoned, cut-up chicken until browned, then remove the chicken from the pan.
- 5Add another touch of oil to the same pan, then add chopped shallots and garlic and cook until aromatic.
- 6Add cherry peppers for heat, followed by the roasted red peppers.
- 7Deglaze with a splash of vodka.
- 8Stir in tomato sauce and a little cream.
- 9Once the sauce boils, add the chicken back into the pan.
- 10Add chopped basil to the sauce.
- 11Add the rigatoni to the sauce and let it cook down for about a minute.
- 12Finish the dish with grated Parmigiano Reggiano cheese.
Ingredients
- 1 Red pepper
- Rigatoni
- 5 ounces Chicken
- Oil
- Shallot
- Garlic
- Cherry peppers
- Vodka
- Tomato sauce
- Cream
- Basil
- Parmigiano Reggiano
Equipment
Open flame burnerTongsCling filmBowlCutting boardKnifePanLadleGrater
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