When I was on the left coast last spring, my bestie L introduced me to Rigatoni d, from Maggianos Little Italy. We bought a pan and feasted on it for much of my trip. I even think I took some in a Tupperware for a snack on the plane…
Anyway, I have had the recipe for forever and finally gave it a go on Friday nite. I had everything for the recipe but fresh herbs, and the original recipe is here
First, sliced mushrooms, diced onions and finely chopped garlic are coated with balsamic vinegar and roasted in a 450 degree oven. Takes about 15 minutes. While they are roasting, cut your chicken and start your pasta water in a big Dutch oven type pot. Mix cold chicken broth with corn starch and set aside.
Melt butter with olive oil in a large sauté pan. Brown the chicken*, add white wine and cook till dry.
Add the Marsala and reduce by half. Add chicken broth and simmer. Reduce and add cream and reduce again.
Ridiculously full of calories….would also make a swell sauce for veal.
I digress…while sauce is simmering, cook rigatoni to al dente, drain and toss with a little olive oil in the large pot. Pour the chicken and sauce onto pasta, toss and put back on low heat for a bit.