Chicken riggies.
We're using rotisserie chicken right from the store,
and I've pulled or shredded up with a fork,
about half, of that chicken.
We're gonna start our sauce with onions, and garlic.
And that's gonna go in right now,
to a pot that's just,
medium low, to medium heat,
'cause we want to sweat the onions,
we do not want to brown them.
Now, the only
thing we're gonna add to the onion is salt.
We're not gonna add pepper,
because we get the heat in this dish,
from hot peppers.
You can use, hot pepper paste.
You can use, red pepper flake,
and we're gonna garnish with the hot chili peppers.
So, these are sweet roasted peppers,
which I've got right here.
All I did was charred them.
I don't have broiler in this oven.
I didn't know that when I bought it.
It's a long story. (laughs)
But I put the oven on super hot, you get the same effect.
You get these papery skins,
they pull away once you cool it,
with a lid on the dish,
as we did here.
And then once it's cool, we can handle it,
and I pull away the papery charred skins,
and then I pull away the sweet pepper flesh,
just with my hands.
And I strip away the stem, and all of the seed,
and if a little tiny bit of char's left, that's fine.
So I use three,
large peppers to roast,
first I slice them, lengthwise,
and then across no biggie.
When the onions sweat down a little bit,
we can add some of our chilly,
good fat spoonful.
And we can add our vodka,
and the liquid will actually help finish cooking,
the onions quite quickly.
About three quarters of a cup, maybe even a cup.
when we add very high alcohol content,
it's best to pull it off the stove.
Bourbon, Brandy, pull it off the stove,
add that,
let it toss, then put it back.
If you add it on the stove top, and flames pop up a bit,
trying to stay calm, just give it a shake.
They'll subside, unless you added a whole lot.
It should subside pretty quickly.
So, again when we drop that dry pasta,
salt the water,
into the hot tub.
Now we can add our roasted pepper.
That's our sweet pepper,
a sprinkle of oregano, toss.
I already crushed it in the palm of my hand
when I put it into my little nizam plus dish,
to kind of wake it up.
Now one can, 28 ounces
of crushed tomato,
or fire roasted tomato.
I love fire roasted tomato in this,
it really highlights that the peppers were roasted first.
A few leaves of basil just torn.
And then I'm gonna reheat the chicken in the red sauce.
Drop these guys in here.
I'm dropping the chicken,
and the tomato
down to as low as it goes.
And I'm adding all half to two thirds of a cup of cream.
The pasta is about a minute, and a half from being perfect.
That means it's the perfect time to drain it,
because we have harry over cooking.
It's gonna continue to cook,
while we're tossing, the pasta in the sauce.
So, I just pulled,
about a copy of the pasta cooking oil.
There we go,
hit the bullseye.
Drain the pasta,
put it right back in the hot pot.
Add,
all of the sauce.
Then we take our cheese,
our starchy salty water,
stir, stir, stir,
and let the pastas suck up all of that great flavor.
Now,
slide out for a few guys.
Here's our basil confetti,
and then here's our sprinkle of the hot,
or sweet pickled pepper.
(chiming beats music)