easyTime:1-2 hoursServes:4-6
A touch of vodka brings depth to this glorious chicken pasta one-pot wonder. I do recommend, time permitting, that you let the chicken simmer for 30 minutes. You could even prepare the chicken a few days ahead and finish the dish the day of eating for a scheduled-ahead midweek win. The flavours only improve with time.
Ingredients
2 tbsp olive oil
1 large brown onion, finely diced
2 tbsp rosemary leaves, chopped (plus more to scatter)
750g chicken thighs
3½ cups chicken stock
400g can crushed tomatoes
pinch of caster sugar
½ cup tomato passata
½ cup pouring cream
¼ cup vodka
500g rigatoni
100g mozzarella, grated
Method
Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Place a large, deep, ovenproof frying pan over medium heat. Add the oil and once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the rosemary and cook until fragrant, then add the chicken thighs and cook for 3-5 minutes or until browned and caramelised.
Step 3
Flip the chicken thighs, turn the heat to low then pour over 1 cup of chicken stock, add the tinned tomatoes and pinch of sugar. Simmer for 30 minutes or until the sauce has reduced, and the chicken is cooked through.
Step 4
Using two forks, shred the chicken directly into the sauce. Add the remaining 2½ cups of stock, plus the passata, cream and vodka, and stir to combine. Add the rigatoni, turning to coat, then top with the mozzarella. Pop in the oven and bake for 30 minutes or until the pasta has cooked through − it will be soft and crunchy in parts − the sauce has reduced, and the cheese is bubbling. Season with salt and pepper, scatter with remaining rosemary leaves and serve.
