This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
1051 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
Step 2
Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
Step 3
Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
Step 4
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
Step 5
Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
Ingredients
½ cup heavy whipping cream
1 tablespoon olive oil
3 cloves garlic, minced
salt and ground black pepper to taste
1 cup chicken broth
1 onion, sliced
¼ cup chopped Italian flat leaf parsley
1 cup sliced mushrooms
½ cup Marsala wine
½ cup water, or as needed
1 ½ cups chopped hot and sweet peppers
4 ounces hot Italian ground sausage meat
1 ½ pounds skinless, boneless chicken thighs, roughly chopped
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
