I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Scarpariello
...in your mind.
You must accept cookies to see this video.
Chicken Scarpariello

Chicken Scarpariello

Ah yes, Chicken Scarp - the Italian American classic you've never heard of. Rigatoni with chicken, Italian sausage and a shit ton of peppers and onions becomes effing amazing - and pretty much all in one pan.

Serves 4-6

Ingredients

  • Olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound hot Italian sausage, cut into bite size pieces
  • Kosher salt & coarse ground black pepper
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup vermouth or dry white wine - or extra broth if you prefer
  • ¼ cup red wine vinegar
  • 1 cup cherry peppers in vinegar, rough chopped - plus 2 tbsp brine
  • 1 teaspoon dried oregano
  • 1 pound rigatoni
  • Grated Parmesan
  • Parsley for garnish

Directions

  1. Heat 2 tablespoons of olive oil in a large skillet and add the chicken and sausage, season lightly with salt and pepper, and cook until browned all over, 6–8 minutes then remove to a plate
  2. In the same pan, add the onion, peppers and garlic - cook 4–5 minutes until softened
  3. Pour in the vermouth, let it simmer a couple minutes then add the broth, vinegar, cherry peppers, extra brine and oregano - stir well
  4. This is a good time to boil your pasta
  5. Put the chicken and sausage back in the pan, and cook uncovered 8–10 minutes, until chicken is cooked through and sauce has reduced slightly
  6. Now just combine the cooked rigatoni with the chicken business and toss well
  7. Serve with grated Parmesan and a sprinkle of parsley over top