Rigatoni with Chicken, Tomatoes and Cream
Heat the olive oil in a large frying pan over medium high heat. Add the chicken thighs and cook, turning occasionally, until golden on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the onions, garlic, crushed red pepper flakes, bay leaves, sage and rosemary. Cook, stirring occasionally, until the onions are golden brown, 10 to 15 minutes. Turn the heat to high, add the wine and boil until it evaporates, 3 to 5 minutes. Add the browned chicken pieces and tomatoes and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, 30 minutes. Remove the bay leaves and discard. Add the cream and half of the Parmigiano Reggiano and stir together. Season to taste with salt and pepper.
Bring a large pot of boiling salted water to a boil. Add the rigatoni and cook until al dente, 10 to 12 minutes. Drain the pasta, put it back in the pan and toss with the tomato sauce. Place on a platter, sprinkle with the remaining Parmigiano Reggiano and serve immediately.
2 tablespoons extra virgin olive oil
2 pounds boned chicken thighs, fat removed, cut into 1-inch pieces
1 small red onion, diced
2 clove garlic, minced
pinch of crushed red pepper flakes
2 bay leaves
1 teaspoon fresh chopped sage
1 teaspoon fresh chopped rosemary
1 cup dry red wine
1 can (28 ounces) excellent quality canned tomatoes, chopped
1 cup heavy cream
1 cup grated Parmigiano Reggiano
Coarse salt and freshly ground black pepper
1 pound dried 100% semolina rigatoni