• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.

• 1 1/2 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons sea salt
• 1 tablespoon cracked black pepper
• 2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
• 3 tablespoons olive oil, plus more as necessary
• 1 pound pancetta, trimmed and cut into 1/4-inch pieces
• 2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
• 3 shallots, thinly sliced
• 3 tablespoons John Sierp's Garlic Oil
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 1 cup dry sherry
• 15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
• 1/2 teaspoon crushed red pepper flakes, optional
• 15 fresh basil leaves, julienned
• Coarse salt and freshly ground pepper
• 2 pounds rigatoni
• 1/4 cup heavy cream
• Freshly grated Pecorino Romano cheese, for garnish
• John Sierp's Crab Bruschetta

Click Here For Step-By-Step Instructions