Utica NY is a small city in the Mohawk Valley. Its known for its riggies, greens and pies. That's because it has a long time Italian heritage. This dish was made known to me by an Italian (at least by name) campfire cook who happens to be a 'upper'. He is a brainy gourmet in his own right.
For this dish you will need: boneless/skinless chicken thighs (as many per guest), rigatoni pasta, heavy cream, onion, roasted red peppers and or sweet cherry peppers, diced tomatoes (or use red pesto), crushed garlic, chicken stock, Marsala wine (though not necessary) and dried herbs: rosemary, oregano and basil.
In a deep skillet drizzled with olive oil, saute one whole 'chopped' onion and tbs of crushed garlic. Add to that as much diced roasted red pepper as you like and a couple of small red cherry peppers. Once browned, push aside and lay in the chicken thighs. Add a drizzle or more of olive oil to brown the thighs.
Next, pour in 1/4 cup of chicken stock, 2-3 tbs of Marsala wine and allow this to simmer covered. Then, pour in 1 cup of heavy cream. To that a huge dollop of red pesto made from sun-dried tomatoes (or a small can of diced tomatoes), a tsp of red pepper flakes, a half tsp of salt and pepper and a large dash of each herb listed. Let this bubble away on the stove while you prepare the rigatoni pasta.
~ Tutti a Tavola!
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