Ingredients

• Kosher salt
• 12 ounces rigatoni
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, chopped
• 1 onion, sliced
• 2 bell peppers (1 green, 1 orange), sliced
• 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
• 4 cups shredded rotisserie chicken (skin removed)
• 1/2 cup chopped fresh basil, plus more for topping
• 2 jarred hot cherry peppers, stemmed and chopped

Browse by ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
3. Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.
4. Photograph by Ryan Dausch