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1
Bring a large pot of water to a boil for the pasta.
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2
When it comes to a boil, salt it and add the rigatoni.
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3
Heads up!
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4
Two ladles of the cooking water will be added to the sauce just before the pasta is drained.
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5
While the pasta is working, heat a big, deep skillet over medium-high heat.
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6
Add 2 tablespoons of the EVOO (twice around the pan) and 1 1/2 tablespoons of the butter.
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7
When the butter melts into the oil, add the chicken to the skillet, season with salt and pepper, and brown for 2 to 3 minutes on each side.
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8
Transfer the chicken to a plate.
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9
It will finish cooking through when added back to the sauce later.
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10
Return the pan to the heat and add another tablespoon of EVOO, the remaining butter, then the mushrooms and garlic.
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11
Cook until the mushrooms are tender, 10 to 15 minutes.
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12
Salt and pepper the mushrooms after they brown.
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13
(If you salt them when they are first added to the skillet, the salt will draw out the liquids and slow the browning process.)
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14
Next, add the hot peppers and a splash of the pickling liquid to the pan.
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15
Add the white wine and scrape up the pan drippings with a wooden spoon.
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16
Cook the wine down for a minute, then slide the chicken back into the pan.
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17
Cook together for another couple of minutes to finish cooking the chicken through.
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18
Just before you drain the pasta, add 2 ladles of starchy water to the skillet.
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19
The starchy water will help the sauce form and adhere to the pasta.
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20
Drain the pasta while it still has a strong bite to it, a little shy of al dente.
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21
It will continue to cook a little once it is combined with the sauce.
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22
Drain the rigatoni well and add it to the skillet.
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23
Turn off the heat and toss the chicken, mushrooms, and pasta together for a minute or two, sprinkling in 2 or 3 handfuls of grated Parmigiano cheese as you go, to allow the pasta to soak up the sauce and flavors.
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24
Garnish the pasta with lots of chopped parsley and pass extra cheese and crusty bread at the table.
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25
If you want to add a salad, try insalata tre colore (three-color salad), a combination of chopped radicchio, endive, and romaine lettuce, dressed simply with balsamic vinegar or lemon juice, EVOO, salt, and pepper.
