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1
First, cook the chicken.
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2
Heat the olive oil and butter in a large skillet with deep sides over medium high heat.
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3
Add the chicken and let it completely cook through for about 5 minutes while you stir it.
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4
Season it with the salt and pepper while it cooks.
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5
Remove it to a plate with a slotted spatula and set it aside.
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6
Add the onion to the same pan and let it get fragrant for a minute.
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7
Pour in the diced the tomatoes and stir it all together.
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8
Let the mixture gently boil and reduce for about 30 minutes.
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9
Then pour in the vodka, heavy cream and crushed red pepper.
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10
Let the sauce cook for another 30 minutes, stirring it occasionally.
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11
While the sauce finishes cooking, you can get everything else ready.
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12
Preheat the oven to 350 degrees F and spray a 9 1/2 inch springform pan liberally with cooking spray.
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13
Get a large pot of water on the stove and bring it to a boil.
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14
Salt it generously, then cook the rigatoni in it for just 4 minutes.
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15
It will finish cooking in the oven.
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16
Drain it and transfer it to a large mixing bowl with the parmesan, eggs, mascarpone and garlic powder.
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17
Stir it all together well.
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18
When the sauce is done, pour it into the bowl and toss everything together.
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19
Pour the whole mixture into the prepared springform pan and press it down to be a firm, even pie.
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20
Top it with the mozzarella cheese, then bake it for about 30 minutes.
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21
The cheese should be bubbly and the pie should be firm but not dried out.
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22
Let it cool for 5 minutes before releasing it from the springform pan, then let it cool for another 10 minutes so that it can set.
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23
Slice it with a very sharp knife so that it can cut through the pie easily without squishing it.
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24
Serve and enjoy!
