Samantha This dish is a regional dish from Utica-Rome NY. There are many variations of this dish and this is mine.
Ingredients
Instructions
- Preheat a cast iron skill to high heat.
- Grease pan with oil
- Pat chicken dry. Season on both sides with salt and pepper.
- Cook chicken for 4 minutes without moving on one side. Flip and sear for another 4 minutes on the other side. Use a thermometer to ensure chicken is fully cooked. Remove from pan and set aside
- In the same pan and 1 TBSP of olive oil. On medium high heat.
- Add onion and cook until tender and fragrant.
- Then add the garlic and cook for another minute or two until fragrant.
- Add pepper rings.
- Add sauce reduce heat to low.
- Then add heavy cream, some pepper ring juice, and spices. Blend together.
- Season with pepper. There will be a lot of parmesan added so salt sparingly.
- Add a layer of freshly ground parmesan cheese to the top of the sauce. Cover entire surface. Do not stir.
- Let simmer for and hour.
- Slice chicken and add to sauce. Stir in and turn off stove.
- Cook rigatoni as directed on the box to al dente.
- Drain pasta and add a little sauce to the rigatoni. Just enough to prevent sticking.
- Serve with sauce over rigatoni. Top with freshly ground black pepper and freshly grated parmesan cheese.
