Westerner Rigatoni

Rigatoni Pasta
2 Chicken Breasts
1 Whole Pepper
Canned Cherry Tomatoes
Olive Oil
Onion
1 Clove Garlic
2 Shots of Red Wine
Salt (rock and fine) & Pepper
Parsley





Serving For Two

1. Start by dicing your chicken breasts into bite size chunks. Throw them into a pan (later big enough to mix the pasta in), which already is frying away half a finely chopped onion with some olive oil. 
2. Then add a clove of finely chopped garlic and a pepper which has been cut into thin strips. Continue to let all fry on full heat.
3. Before the garlic changes colour or burns, add a couple of shots of red wine. Make sure you keep mixing everything well together. 
4. When the alcohol has evaporated a little, add half a can of cherry tomatoes, lower the heat to medium and let everything simmer with a lid on. At this point you can already put a pot on full heat with water for the pasta. 
5. Keep checking your sauce, but it's the peppers that will take the most to cook. Also don't forget to season with salt and pepper.
6. When the water is boiling, add around 230g of rigatoni for the both of you. Don't forget to add a pinch of rock salt in the water.
7. Your sauce is ready when the peppers are soft and when the sauce has thickened. If the sauce is too dry before the peppers are cooked, just add a little water, or if it's too runny, add a pinch of flour to thicken it. 
8. When the pasta is al-dente, drain it and add it to the sauce. Mix everything well together and let the pasta cook a little on full heat with the sauce.
9. When you dish up the pasta, add a sprinkle of finely chopped parsley for a great taste.

Enjoy!