Buca di Beppo's spicy chicken rigatoni - DC Breaking Local News Weather Sports FOX 5 WTTG

Get this recipe courtesy of Buca di Beppo. The restaurant will celebrate National Ravioli Day on March 20 with a special offer of a free single portion of Ravioli Al Pomodoro with the purchase of any Buca small or Buca large pasta, baked pasta or entree.

Ingredients:
1/4 cup oil
1/2 Tbsp. crushed red pepper
1/8 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. chopped garlic
6 oz. chicken, sliced
3/4 cup Marinara sauce
1/2 cup Alfredo sauce
2 tsp. butter
1/4 cup peas
1 lb. Mezzi Rigatoni pasta cooked according to package directions
An Additional 1/2 tsp. crushed red pepper (for garnish)

Method:
In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165° for 15 seconds. Turn off flame, add butter and peas and incorporate into sauce.
Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

HELPFUL HINT: Add Marinara to the pan before Alfredo Sauce. This will help keep the Alfredo Sauce from breaking down.