Rigatoni with Spicy, Creamy Marinara

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 cup chopped yellow onion
• 3 – 4 cloves garlic, minced
• 1 can crushed tomatoes
• 2 1/2 Tbsp chopped fresh basil
• 1 1/2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 – 3 tsp crushed red pepper flakes, to taste
• 1/2 tsp granulated sugar
• Salt and freshly ground black pepper, to taste
• 1 lb rigatoni pasta
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1 1/4 cups half and half
• 3 oz finely shredded parmesan cheese, plus more for topping
• 3 cups cooked boneless, skinless chicken breast, diced into small strips
• 3/4 cup fresh or frozen and thawed baby peas

Directions

1. Warm the olive oil in a medium saucepan set over medium-high heat. When it shimmers, stir in the onion and cook until softened, about 4 minutes, adding the garlic for the final 30 seconds. Add the crushed tomatoes, fresh basil, fresh rosemary, fresh thyme, red pepper flakes, sugar, salt and pepper. Bring the sauce just to a gentle bubble, then lower the heat and let it simmer for 45 minutes – 1 hour, stirring now and then, until it has thickened a bit.
2. Cook the pasta until al dente, following the package directions. While it cooks, melt the butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking the whole time. Slowly stream in the half and half while continuing to whisk. Bring the mixture just to a boil, stirring constantly, until it is thick. Take the pan off the heat, then stir in the parmesan and season with salt and pepper.
3. Add the creamy white sauce to the tomato sauce and stir until combined. Drain the pasta, put it back in the pot with the cooked chicken, and toss everything with the sauce. Set the pot over low heat and cook for several minutes, so the sauce can settle into the noodles. Serve warm with the peas, extra parmesan and more red pepper flakes, if desired.
4. For a faster version, use 2 1/2 cups crushed tomatoes instead of the full can, and stir in 1 1/2 – 2 tbsp tomato paste to help thicken the sauce without the longer simmer. In that case, simmer for 15 minutes, just long enough for the herbs to come together.