Vodka Riggies

My favorite thing about living in New York is that wherever I go throughout the state, there is a crazy amount of diversity.  Every region is home to its own culture.  And food is no different.

NYC is famous for pizza (among a ton of other things).  Buffalo is home to the chicken wing (duh!).  Rochester's got the Garbage Plate (aesthetically, it's awful, but it's oh so tasty!).  Binghamton makes a mean Spiedie... and trust me, we'll be getting to that soon.

But Utica is where the predominately Italian population has developed a crazy delicious dish called Chicken Riggies.  Chicken, rigatoni and a spicy tomato sauce with plenty of peppers.  The vodka sauce substitution is equally as amazing.

If you've never experimented with vodka sauce, you're missing out.  The sauce really doesn't convey a vodka taste, so you don't have to be afraid that you're soaking your pasta in shots of liquor.

If you're want to try the original Chicken Riggies, you can use this recipe and omit the cream and vodka.



Vodka Riggies

1 lb. chicken breast
2 cups rigatoni
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
2 tbsp olive oil, divided in half
Salt & Pepper to taste

Boil pasta.  Strain and set aside.

Cook chicken in 1 tbsp olive oil over medium heat until completely cooked.  Cut into thin slices.

Saute garlic, onion and peppers in 1 tbsp olive oil in a saucepan over medium heat until soft and onions become translucent.  Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings.  Cover and simmer on medium-low for 15-20 minutes.

Stir in vodka and cream.  Add chicken to the sauce mixture.  Let simmer for 3-5 more minutes.  Pour mixture over a plate of rigatoni.  Garnish with parmesan or romano cheese, and fresh basil.



Listening to:   Billy Joel - We Didn't Start The Fire