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Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper. Cook the chicken: In a large, deep skillet, warm 2 tablespoons of the oil over medium-high heat. Once oil is hot, add the chicken and sear until golden brown on both sides and cooked through, 4 to 5 minutes per side.
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Cover and reduce the heat to medium low for about 12-13 minutes. When the rigatoni is cooked to perfection, add the heavy cream and freshly grated parmesan cheese. Mix it together over medium heat until the sauce comes together for an additional 2-3 minutes. Garnish with fresh basil and an extra sprinkle of parmesan.
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Remove the chicken from the skillet. Chop into bite-sized pieces and set aside. Add the onions and cook until translucent. Stir in the fresh garlic, fresh basil, red chili pepper flakes and cook until fragrant. Add the crushed tomatoes, a splash of water, sugar, salt, and pepper. Reduce the heat to low and cover. Simmer for 20 minutes.
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Add the vodka; let it simmer briefly before adding the heavy cream. Turn off the heat once the cream simmers for a minute. Use a spoon to remove the garlic cloves that have now infused the sauce. Salt the pasta water once it's boiling and add in your rigatoni. Cook 2-3 minutes less than the lower number on the package.
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Boil water in a large pot, add the rigatoni and cook until al dente, according to the package instructions. Save about 1 cup of the pasta water. Set pasta aside when cooked. In a large pan, over medium heat oil and cook onion until soft, then add the garlic and cook for another minutes.
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Prepare the rigatoni according to package directions. Heat a large skillet over medium heat. Add Italian sausage, cook, and crumble until no longer pink. Stir in garlic and cook another minute. Add chopped ham, pepperoni, and soppressata to the skillet and cook until the edges just begin to crisp.
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Add tomato puree, tomato paste and red pepper flakes to skillet, and stir to combine. Make sure you are still on medium high heat, then add vodka and watch it evaporate. Let it cook for a few minutes. Next, add 1/2 cup of pasta water and heavy cream. Stir to combine, lower to medium heat and cook for 3-5 minutes.
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Then, add the tomatoes, 1/2 can water and salt and stir until well-combined. 1 (28-ounce) can whole tomatoes, ½ tsp salt. Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 10 to 12 minutes or so to reduce and thicken the sauce. Then, hold the sauce on warm.
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Cook the pasta according to package directions, reserving ¼ cup of the hot pasta water. Place the cooked, drained pasta in a large bowl. Pour the olive oil into a heavy-duty pot (one that will fit your pasta noodles and sauce), and place heat on medium-low.
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Drain. Preheat oven to 350 degrees F and grease a 9 x 13 in baking pan. Combine sauce with rigatoni and pour into prepared baking pan. Sprinkle pasta evenly with shredded Mozzarella and Parmesan. Bake, uncovered, for 25-30 minutes or until the pasta is hot and the cheese has melted.
a white bowl filled with pasta covered in sauce and parmesan cheese
Place a skillet over medium to low heat; add extra virgin olive oil and minced garlic, onion, and chopped sweet pepper. And sauté until the onion becomes translucent. Then add mashed diced tomatoes and sauté until it thickens. Add rigatoni. Add rigatoni pasta, vodka, and the water reserved in the first step.
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Preheat high sided skillet over medium heat 30-45 seconds. Add 1-2 tablespoons cooking oil. When the oil has loosened up and coats the bottom of the pan when you swirl it, place the chicken seasoned side down in the pan. Season the top side of the chicken with a sprinkle of salt and pepper.
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1. Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of the cooking water. 2. Meanwhile, finely chop the basil and oregano. 3. Sizzle the garlic over medium-high heat with olive oil and add the oregano and basil. Sizzle for one minute, then add tomato paste and chili flakes.
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In a large pot over low-medium heat add the pancetta. Gently fry to render down the fat until the pancetta is crisp. Raise heat slightly to medium and add in the onion. Fry until soft & golden, then add sun dried tomatoes, garlic & chilli flakes. Fry for a further 2mins.
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Step 2. 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a.
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Add the drained pasta to the skillet with spicy vodka sauce. Reduce the heat to low and stir in the butter and ½ cup pasta water. Cook the sauce and pasta, stirring often. Add more pasta water if needed, 1 tablespoon at a time, until the butter melts and the sauce is a soft orange color, thick and glossy.
