Indian · Italian

Butter Chicken Riggies

Name: Butter Chicken Riggies
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Indian, Italian
Ingredients: 1 teaspoon olive oil; 1 3-ounce link Italian sausage, casing removed; 3 tablespoons unsalted butter, divided: 1 tablespoon for sautéing and 2 tablespoons to finish; 1 medium yellow onion, finely chopped; 6 ounces button mushrooms, sliced; 1 red bell pepper, cut into 1-inch pieces; ½ teaspoon kosher salt, plus more to taste and for the pasta water; ¼ teaspoon freshly ground black pepper; 4 cloves garlic, minced; 1 teaspoon ginger paste, from the produce section; 1 teaspoon garam masala; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon sweet paprika; 2 tablespoons tomato paste; 1 28-ounce can crushed tomatoes; ½ cup dry sherry; ⅓ cup black olives, sliced; 1 pound rigatoni; 1 cup heavy cream; ½ cup Parmesan cheese, finely grated, plus more for serving; ½ cup reserved pasta water, up to this amount, as needed; cilantro or basil, optional garnish, as desired; ½ teaspoon Calabrian chili peppers, jarred, plus more at the end for extra heat, if desired; 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces

Chicken Riggies was invented in Utica, NY. The original recipe combined rigatoni pasta and chicken with hot pickled cherry peppers and bell peppers in a spicy creamy tomato-based pink sauce. My idea for Butter Chicken Riggies was to bring two rich, comforting dishes together in one bowl. Rigatoni, chicken, a little Italian sausage, sweet bell pepper and Calabrian chili peppers keep the riggies personality, while ginger, garam masala, butter and cream bring in the flavors of butter chicken. Mushrooms, olives, dry sherry and Parmesan round out a generous, creamy tomato sauce that finds its way into every pasta tube.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇮🇳 Indian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This is my One Recipe Two Cultures take on a hearty pasta dinner: riggies with an Indian-inspired butter chicken twist. I start with a small link of Italian sausage, then build the sauce in the same pan with vegetables, chicken, spices and sherry. The tomatoes get time to thicken before the cream, butter and Parmesan go in. Start with the half teaspoon of Calabrian chili peppers listed here; you can stir in a little more at the end if you want extra heat.

Why These Flavors Work

Tomatoes and sweet bell pepper provide sweetness and acidity, while Calabrian chili peppers add a concentrated heat. Ginger, garam masala, cumin and coriander give the sauce its Indian-inspired warmth. Butter and cream soften the tomato edge, and the sausage, mushrooms, olives and Parmesan contribute savory depth. Dry sherry ties the browned pan flavors into the sauce, and the rigatoni holds both the creamy sauce and small pieces of chicken.

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COOKING MODEButter Chicken Riggies

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Brown the sausage and sauté the vegetables and chicken: Heat the olive oil in a large Dutch oven or deep sauté pan over medium heat. Add the sausage and brown for about 5 minutes, breaking it into small pieces. Add 1 tablespoon of the butter, the onion, mushrooms, bell pepper and Calabrian chili peppers. Sauté for about 5 minutes, or until the vegetables are slightly tender. Season the chicken pieces with the measured kosher salt and black pepper. Push everything to the side, add the chicken to the pan and sauté for about 3 minutes, or until it gets a little color; do not cook it all the way through at this stage.

STEP 2

Add the Indian flavors: Stir in the garlic and ginger; cook for 1 minute. Add the garam masala, cumin, coriander and sweet paprika; stir for 30 seconds. Add the tomato paste and cook, stirring, for another minute.

STEP 3

Deglaze with sherry: Pour in the sherry and scrape up the browned bits. Simmer for 2–3 minutes, until the sherry has reduced by about two-thirds.

STEP 4

Simmer the tomatoes: Stir in the crushed tomatoes and olives. Bring to a gentle simmer and cook covered for 20 minutes, stirring occasionally, until slightly thickened. Remove the lid and cook uncovered for about 15 minutes, or until the sauce is slightly thick. The sauce should not be watery. If too much liquid cooks out, use a little reserved pasta water to thin the sauce.

STEP 5

Cook the rigatoni: Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water before draining.

STEP 6

Make it creamy: Reduce the heat to low. Stir in the heavy cream and warm gently for 2–3 minutes without boiling hard. Stir in the remaining 2 tablespoons butter and the Parmesan cheese. Mix well.

STEP 7

Combine and serve: Add the drained rigatoni and toss well. Add reserved pasta water a little at a time until the sauce generously coats the pasta. Taste before adding more salt. Garnish with cilantro or basil and additional Parmesan, if desired.

How to Make Butter Chicken Riggies

Brown the sausage

Heat 1 teaspoon olive oil over medium heat and brown the crumbled sausage for about 5 minutes.

Soften the vegetables

Add 1 tablespoon butter, the onion, mushrooms, bell pepper and ½ teaspoon Calabrian chili peppers; sauté about 5 minutes.

Give the chicken some color

Season the ½-inch chicken pieces with salt and pepper, push the vegetables aside and sauté the chicken about 3 minutes. It finishes cooking in the sauce.

Build the spice base

Cook the garlic and ginger for 1 minute, the dry spices for 30 seconds, then the tomato paste for another minute.

Reduce the sherry

Add dry sherry, scrape up the browned bits and simmer 2–3 minutes, reducing the liquid by about two-thirds.

Simmer the tomato sauce

Add tomatoes and olives. Simmer covered 20 minutes, then uncovered about 15 minutes, stirring occasionally until no longer watery.

Boil and drain the rigatoni

Cook the rigatoni al dente while the sauce simmers. Reserve ½ cup cooking water, then drain.

Finish with cream, butter and cheese

Over low heat, stir in cream and warm 2–3 minutes without a hard boil. Mix in the remaining 2 tablespoons butter and ½ cup Parmesan.

Toss and serve

Toss in rigatoni, using only as much reserved water as needed. Taste for salt and finish with optional herbs and additional Parmesan.

Recipe Guidance

Storage

Cool and refrigerate promptly in shallow covered containers at 40°F or below. Refrigerate within 2 hours, or 1 hour above 90°F; use within 3–4 days. Keep any fresh herb garnish separate.

Reheating

Warm a portion in a covered pan with a little water, stirring gently, until it reaches 165°F throughout. Loosen the sauce as needed without a hard boil or excessive stirring that breaks the rigatoni.

Make Ahead

Prepare vegetables and measured spices up to a day ahead. For a cooked-ahead option, prepare the tomato-and-meat sauce, cool promptly and refrigerate within the safe storage window. Cook pasta fresh and add the cream, finishing butter and Parmesan near serving.

Serving Suggestions

Serve in warm shallow bowls so the sauce-coated rigatoni, chicken and vegetables remain visible. Offer additional Parmesan and optional cilantro or basil. No separate ORTC companion recipe has been selected.

Mary’s Introduction

Why These Flavors Work