Rigatoni with Chicken and Bell Peppers
Ingredients
- Kosher salt
- 12 ounces rigatoni
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, chopped
- 1 onion, sliced
- 2 bell peppers (1 green, 1 orange), sliced
- 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
- 4 cups shredded rotisserie chicken (skin removed)
- 1/2 cup chopped fresh basil, plus more for topping
- 2 jarred hot cherry peppers, stemmed and chopped
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