Of all the Riggie recipes on Allecipes this one is the closest to the traditional NY recipe. My husband is from Mohawk, NY, near Utica, and this is one of his favorite all time meals. I did make a few changes so that it was more like his sisters recipe. For the peppers I used 3 jalapenos, 1 habanero pepper, and 3 teaspoons of Asian chili garlic sauce (for all of you who thought this needed a kick you should try adding the chili garlic sauce, it makes any dish pop!). I also added a small can of black olives, a small can of mushrooms (you could use fresh), and I increased the the cream to 1 cup (to save calories you could use milk). The key to this recipe is letting it simmer before adding the rigatoni and cream. Just let everything else simmer on low covered in the pan for about 1 - 1 1/2 hours. This makes everything soft and flavorful. Them after an hour or so add the cream, let simmer for 10 minuets. Then cook your rigatoni. Then add the sauce to the cooked rigatoni. Stir well and serve. It's even better the next day after the sauce has absorbed into the rigatoni. Delicious! My Upstate New York Husband loved it!
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Of all the Riggie recipes on Allecipes this one is the closest to the traditional NY recipe....