Chicken Rigatoni

Step 1 -Bring a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.

Step 2 -Reserve 1 cup of the pasta water, draining the remainder.

Step 3 -Return the pasta to the pot.

Step 4 -In a large, heavy-bottomed pot over medium heat, add the olive oil.

Step 5 -In batches, add the chicken pieces to the hot oil and cook until browned on all sides, but not quite cooked through, about 4-5 minutes.

Step 6 -Transfer the browned chicken pieces to a plate and repeat until all of the pieces are browned.

Step 7 -Add the onions to the pot and cook until translucent, about 5 minutes.

Step 8 -Add the bell peppers and pickled peppers to the pot and cook until softened, about 5 minutes.

Step 9 -Add the garlic and the red chili flakes and cook until just fragrant, about 1 minute.

Step 10 -Add the white wine to deglaze, scraping the bottom of the pot with a wooden spoon to release the browned bits.

Step 11 -Allow the white wine to cook until slightly reduced, about 2-3 minutes.

Step 12 -Add the tomato purée and stir until combined.

Step 13 -Bring the tomato mixture to a boil.

Step 14 -Lower the heat to medium-low and simmer until the flavors meld together, about 7 minutes.

Step 15 -Add the chicken pieces to the tomato mixture and cook just until the meat reaches an internal temperature of 165 degrees F, 3-4 minutes.

Step 16 -Add 1 cup of the parmesan to the tomato mixture and stir to combine.

Step 17 -Allow the parmesan to melt into the sauce.

Step 18 -Season the chicken mixture with the salt and the pepper.

Step 19 -Add the pasta and 1/2 cup of the reserved pasta water to the pot and stir until the sauce is cohesive. If needed, you can add more of the pasta water to loosen the sauce, but you may not need it.

Step 20 -Simmer the pasta mixture until the sauce reaches your desired consistency.

Step 21 -Serve the pasta garnished with the extra parmesan and the fresh basil.