Ingredients
2tbspextra virgin olive oil
½cupyellow onion,chopped
4garlic cloves,minced
28oztomatoes,(1 can), crushed
2½tbspfresh basil,chopped
1½tspfresh rosemary,chopped
1tspfresh thyme,chopped
3tspred pepper flakes,crushed, to taste
½tspgranulated sugar
salt and freshly ground black pepper,to taste
1lbrigatoni pasta
2tbspbutter
2tbspall purpose flour
1½cupshalf and half
3ozparmesan cheese,finely shredded, plus more for topping
3cupschicken breast,boneless skinless, cooked, diced into small strips
¾cupbaby peas,cooked
Preparation
Heat the olive oil in a medium saucepan over medium-high heat.
Once the oil is hot, add the onion and sauté for about 4 minutes until tender, adding in garlic during the last 30 seconds of sautéing.
Add in crushed tomatoes, fresh basil, fresh rosemary, fresh thyme, red pepper flakes, sugar and season with salt and pepper to taste.
Bring the mixture just to a bubble, then reduce heat and simmer for 45 minutes to 1 hour, stirring occasionally, until thickened slightly.
Cook the pasta to al dente according to directions listed on package.
In a separate medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute.
While whisking, slowly pour in the half and half. Bring the mixture just to a boil, stirring constantly. Remove from heat and stir in parmesan cheese, then season with salt and pepper to taste.
Pour the creamy white sauce into red sauce, then stir to blend. Drain the cooked pasta, return to the pot along with the cooked chicken, then toss with the sauce mixture.
Place over low heat and let cook for several minutes, allowing the sauce time to absorb into the noodles.
Serve warm garnished with peas, additional parmesan and more red pepper flakes, and enjoy!
