Spicy Vodka Rigatoni with Chicken

1: Season 2 chicken breasts with avocado oil and seasonings. Set aside.

2: In a large pan over medium heat, melt butter.

3: Add onions and cook mixing frequently until caramelized, about 16 minutes.

4: Add garlic and crushed Calabrian chiles. Cook until fragrant, about 4 minutes.

5: Add tomato paste and cook until it’s well browned.

6: Add whole tomatoes and their liquids, then add vodka, scraping brown bits off the bottom of the pan. Break down the tomatoes as much as possible.

7: Cook until sauce thickens, about 8-10 minutes.

8: Add sugar and salt to taste. Remove from heat and add heavy cream.

9: In a large pot boil water, add salt, and cook pasta until al dente. Reserve 1 cup pasta water.

10: In another pan add 1 tablespoon avocado oil. Cook chicken over medium high heat for 4-5 minutes on each side, or until internal temperature reaches 165°F.

11: Return sauce back to a simmer. Add 1/2 cup pasta water and Parmesan cheese. Mix.

12: Add pasta, season with salt if needed, and slowly add more pasta water if a thinner sauce is desired.

13: Top with basil and more Parmesan cheese and enjoy!