Ingredients:
2 T. extra virgin olive oil
2 T. unsalted butter
2 lbs. boned and skinned chicken thighs, with fat removed
1 small red onion, diced
2 cloves garlic, minced
pinch of crushed red pepper flakes
2 bay leaves
1 t. fresh chopped sage
1 t. fresh chopped rosemary
1 c. dry red wine
28 oz. can San Marzano chopped tomatoes
1 c. heavy cream
1 c. grated Parmigiano Reggiano
salt and pepper
1 lb. rigatoni
Heat olive oil and butter in a large frying pan, over medium high heat. Add chicken and cook, turning occasionally until golden on all sides (6 - 8 minutes). Remove chicken from pan and set aside.
Reduce heat to medium and add onions, garlic, pepper flakes, bay leaves, sage and rosemary. Cook, stirring occasionally, until the onions are golden brown (10 - 15 minutes).
Turn heat to high and add wine. Boil until the wine evaporates (3 -5) minutes.
Add the chicken and tomatoes and bring to a boil. Reduce heat to low and simmer until sauce thickens (about 30 minutes).
Remove bay leaves and discard. Add cream and half of the cheese, and stir.
Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (10 - 12 minutes). Drain the pasta, then return to the pan and toss with tomato sauce. Note: for this demonstration, the pasta was put on to the plates and the chicken/sauce mixture was spooned over it.
Sprinkle with additional Parmigiano Reggiano and serve.
