I was aware of, but had never had, chicken riggies - an upstate New York dish of chicken and rigatoni with a creamy tomato-pepper sauce. But I added some sausage to mine and named it after Caitlin's favorite football player. Very good stuff, very flavorful, and made good leftovers for lunches.
1 can (28 oz) San Marzano tomatoes. San Marzano tomatoes are rich, low-acid plum tomatoes, which are perfectly-suited to long-cooked red sauces like this one.
2 red bell peppers, stem/ribs/seeds removed.
3 cloves garlic.
1 small onion, chopped.
1 tablespoon sriracha or similar hot sauce (no vinegar, no lemon, no cumin)
1/4 cup dry vermouth
1/2 cup heavy cream
salt and herbs to taste - marjoram, oregano, fennel
4 chicken thighs, just the meat, chopped. You can often buy boneless skinless chicken thighs, but I would get the bone-in skin-on kind and make stock with what you don't use.
4 green onion sausages
fresh parmesan, grated, and green onions, sliced. We both agreed that using the good parm made a noticeable difference here.
Simmer the tomatoes, bell peppers, garlic, onion, sriracha, and dry vermouth together, covered, until the vegetables are very soft; blitz with immersion blender, cook down uncovered, slowly, until thick; add cream and seasonings, cook another half hour, and adjust seasonings if needed.
Meanwhile, toss the chopped chicken with a little Tony Chachere's seasoning salt and saute until cooked. Cook sausage links and slice. Drain fat if necessary and add meats to sauce.
Cook the rigatoni, finishing it in the red sauce the last 2 minutes, and serve with parmesan and green onions.