Marinate Chicken with Sea salt, Pepper, and Lemon zest for at least 30 minutes.
In a Dutch oven, brown Chicken over medium-high heat. Cook until golden brown, about 8-10 minutes. Remove from pot and set aside.
In the same pot, heat Olive oil over medium heat. Add Onion and cook until translucent, about 8 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Marsala wine, scraping up any browned bits. Cook until the wine has almost evaporated.
Stir in Tomato paste and cook for 2 minutes.
Pour in San Marzano crushed tomatoes and Tomato passata. Stir in Oregano, Basil, and Red pepper flakes. Bring to a simmer, cover, and cook for 60 minutes, stirring occasionally.
Stir in Heavy cream and cook for 10 minutes more.
Meanwhile, cook Rigatoni pasta according to package directions.
Drain pasta and add it to the sauce. Add the cooked Chicken and toss to coat.
Stir in Mozzarella, Parmigiano-Reggiano, and Pecorino Romano cheeses until melted and creamy.
Serve immediately, garnished with extra grated cheese.
Ingredients
6
1.5 lbs680 gChicken-organic, air-chilled thighs
1 tsp5 mLSea salt
1/2 tsp2.5 mLFreshly ground black pepper
1 tbsp15 mLLemon zest
4 tbsp60 mLExtra virgin olive oil
11 mediumYellow onion-finely diced
4 cloves20 mLGarlic-minced
1/2 cup120 mLDry Marsala wine
28 oz794 gSan Marzano crushed tomatoes
15 oz425 gTomato passata
1 tbsp15 mLDouble-concentrated tomato paste
1 tsp5 mLDried oregano
1/2 tsp2.5 mLDried basil
1/4 tsp1.25 mLRed pepper flakes
1 cup240 mLHeavy cream
1 lb454 gBronze-die rigatoni pasta
2 cups226 gFresh mozzarella-torn
1 cup113 gParmigiano-Reggiano-grated
1/2 cup57 gPecorino Romano-grated
Equipment
Dutch oven
Large pot
Colander
Instructions
Marinate Chicken with Sea salt, Pepper, and Lemon zest for at least 30 minutes.
In a Dutch oven, brown Chicken over medium-high heat. Cook until golden brown, about 8-10 minutes. Remove from pot and set aside.
In the same pot, heat Olive oil over medium heat. Add Onion and cook until translucent, about 8 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Marsala wine, scraping up any browned bits. Cook until the wine has almost evaporated.
Stir in Tomato paste and cook for 2 minutes.
Pour in San Marzano crushed tomatoes and Tomato passata. Stir in Oregano, Basil, and Red pepper flakes. Bring to a simmer, cover, and cook for 60 minutes, stirring occasionally.
Stir in Heavy cream and cook for 10 minutes more.
Meanwhile, cook Rigatoni pasta according to package directions.
Drain pasta and add it to the sauce. Add the cooked Chicken and toss to coat.
Stir in Mozzarella, Parmigiano-Reggiano, and Pecorino Romano cheeses until melted and creamy.
Serve immediately, garnished with extra grated cheese.
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