Havana Style Rigatoni
Source of Recipe
Anthony's
List of Ingredients
2 lbs Anthony's Rigatoni
1 1/2 cups grated romano cheese
1 1/2 cups red onion, diced large
1 1/2 tablespoon basil leaves
1 1/2 tablespoon fresh Italian parsley, chopped
1/2 cup dry red wine
1/2 cup dry white wine
1/2 teaspoon red pepper
1/2 teaspoon white pepper, ground
1/3 cup virgin olive oil
1 medium green bell pepper, diced large
1 medium red bell pepper, diced large
1 tablespoon kosher salt to taste
1 tablespoon milled black pepper
1 tablespoon oregano
2 1/2 cups tomato juice
2 cups cuban chile peppers, sliced
2 lbs boneless, skinless chicken breast, diced large
3 cups diced canned tomatoes with juice
6 cloves garlic, mincedRecipe
Cool and drain pasta according to package directions. Meanwhile, in a preheated pot, add olive oil. Once olive oil is hot, add chicken and brown. Then add onions garlic, and all peppers to the pot. Cook for 8 - 10 minutes over medium heat. Next add basil, oregano, black, red, white peppers, and salt. Cook for an additional 8 - 10 minutes. Pour in diced tomatoes and tomato juice. Bring the sauce to a simmer and add red and white wine. Once sauce simmers again, cook for 15 more minutes. When pasta is done, drain in colander and lightly toss with 1 1/2 tablespoons of olive oil. Put hot, oiled pasta back in the pot and cover with the lid. Let stand. To finish tomato sauce, add parsley and mix well. Keep sauce hot. Add hot rigatoni to bowl and top with Cuban-style tomato sauce and serve. Sprinkle with Romano cheese. *Cuban peppers can be substituted for anahiem chiles or banana pepper. This recipe will also work well with ziti, cavatappi, rotelle or large shell pasta.
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