Rigatoni D

 

I recently had a family dinner at Maggianos and like usual I ordered their "Famous Rigatoni D".  After sampling all the plates at the table the Rigatoni was still my favorite.  So, I decided to try to make it at home.  With a rotisserie chicken and caramelized onions in the fridge it was actually a quick week night dinner and absolutely delicious! 

Source: My version of Rigatoni D from Maggianos
2-3 Servings

Ingredients:
1 tbsp. extra virgin olive oil
4 oz.  sliced mushrooms
1/4 cup caramelized onions (see my post)
1/2 tsp chopped garlic
1 rotisserie chicken - remove the breast meat and roughly chop
1/2 oz white wine (I used chardonnay)
3 oz. Marsala wine
4 oz. of Chicken broth
4 oz. of heavy cream
1 tbsp. grated Parmesan cheese
1/2 tsp. fresh basil chopped - plus more for garnish
4 oz. rigatoni pasta
Small amount of shaved Parmesan cheese for topping
Salt & Pepper

Instructions:
Remove the breast meat from the rotisserie chicken and roughly chop into pieces.  

In a large pot on medium heat, combine the oil, mushrooms, garlic puree, 1/2 tsp. salt, 1/4 tsp. pepper and brown lightly.

Add chicken and caramelized onions to the pot.  Cook for 2 min.

Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 min.)

While this is reducing, add rigatoni to a pot of boiling salted water and cook 10-12 min.   Then drain.

Add cream and basil bring to the chicken pot and bring to boil while stirring, reduce the heat to low and simmer for 5 min.

Add the well-drained rigatoni to the chicken pot.  Mix together gently. Serve with fresh grated Parmesan cheese and basil leaves.