There is a pizza that I end up making probably every week – Rachel Ray’s Buffalo Chicken Pizza. It’s easy, quick and completely delicious. It’s got plenty of kick to it, which I love. I would eat spicy food every night if I could. I made the pizza a few nights ago and suddenly wondered what it would be like as a pasta. The sauce on the pizza isn’t specifically a pizza sauce, you make it with pasta sauce, and I figured it could work. I think it ended up pretty tasty, but you tell me!
When that is all melted together, you add a can of a basic tomato sauce (such as plain red sauce or something with herbs in it like garlic or basil, etc.), and 3-4 tablespoons of siracha sauce so it gets good and spicy!
Then you add the chicken to the pot and stir it all around so that the chicken is coated and laying beneath the sauce.
You let that simmer for at least an hour (it could go to an hour-and-a-half), stirring occasionally. Make sure that the heat of the burner isn’t too high, you want the sauce to just bubble, not totally boil. Stewing the chicken in the pasta sauce is the way that my family cooks chicken with spaghetti, I learned this trick from my mom and grandfather. The chicken gets so soft and full of saucy goodness that you can cut it with a fork and very little effort.
Then, you cook up your favorite noodle – my favorite is currently rigatoni, I’m completely obsessed with it. When you’ve got everything set to go, you pour the sauce over the pasta and then you top it with what might seem a peculiar choice of cheeses – a few crumbles of Bleu and a nice sprinkling of a jack cheese. It’s a buffalo sauce, so why not top it with buffalo-paired cheese? In the original pizza recipe, which is attached above, Rachael Ray uses Monterey Jack, but I recommend Colby Jack because it makes a nice, creamy flavor against the spice of the buffalo pasta sauce. This pasta was a hit in my apartment, but I want to hear what you think about it.