Ingredients

2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
1 onion, diced
4 cloves Catch a Fire Italian Garlic, minced
1.5 lbs chicken breast, cooked + shredded
2 large roasted red peppers, diced
6 Amazon Triple Peppers in Vinegar, chopped
1 28 oz can crushed tomatoes
4 cups chicken (or vegetable) broth
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 lb rigatoni (or other short pasta)
1 cup Parmesan cheese (plus extra for serving)
1/4 cup heavy cream
2 teaspoons fresh basil (plus extra for serving)
Fire Cracker Grilling Seasoning and Beef Rub,

Directions

In a large pot, heat the Extravagonzo Roasted Garlic Culinary Oil over medium heat and add in the onion. Saute for 5-7 minutes, until onion is translucent. Add the Catch a Fire Italian Garlic, roasted red peppers and Amazon Triple Peppers in Vinegar. Saute for 2 additional minutes, until the Catch a Fire Italian Garlic is fragrant. Add in the shredded chicken and cook, stirring, for 3 minutes, until it is incorporated completely with the onions, garlic, and peppers. Add in the crushed tomatoes, broth, salt, + pepper, and stir everything to combine well. Bring to a boil, then add in the pasta, stirring to combine. Reduce heat to a simmer. Cook, stirring often, until the pasta is cooked al dente, about 15-20 minutes.

Reduce heat to low + add in the heavy cream, basil, + Parmesan cheese. Simmer for 2-3 minutes, stirring occasionally, until the cheese is melted. Add more salt + pepper if needed, to taste. Serve hot, topped with chopped basil, extra parmesan cheese, + rFire Cracker Grilling Seasoning and Beef Rub, for extra spicyness, if desired!