Chef John's Chicken Riggies

This regional dish from Central New York is a rich pasta sauce made with Italian sausage, chopped chicken, peppers, olives, tomatoes, and cream.

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...


  • 1 tablespoon olive oil
  • 4 ounces hot Italian ground sausage meat
  • 1 cup sliced mushrooms
  • 1 onion, sliced
  • salt and ground black pepper to taste
  • 1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
  • 1/2 cup Marsala wine
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 cup water, or as needed
  • 1 1/2 cups chopped hot and sweet peppers
  • 1/2 cup pitted and chopped kalamata olives
  • 3 cloves garlic, minced
  • 1/4 cup chopped Italian flat leaf parsley
  • 1 pound rigatoni
  • 1/2 cup grated Parmigiano-Reggiano or Romano cheese

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