Three Tomato Pasta

Daniel Rinaldi


The reason you need to keep the mozzarella cold is so that it doesn't melt to quickly once you've mixed it with the pasta.

★★★★★ 1 vote
25 Min
35 Min
Stove Top


1/4 c
olive oil
2 Tbsp
minced shallot
1 Tbsp
minced garlic
1/8 tsp
crushed red pepper
1 1/2 lb
chicken breast cubed and seasoned with 1/2 teaspoon kosher salt and 1/8 teaspoon fresh cracked black pepper
5 oz
pepperoni in stick form (cubed small)
3/4 c
pickled pepperoncini peppers cut into rings
3/4 c
julienned sun dried tomatoes
1/8 c
pepperoncini liquid
1/4 c
sauvigon blanc wine
whole vine ripe tomatoes (blended and strained)
1 tsp
kosher salt
1/4 tsp
fresh cracked black pepper
1/2 pt
cherry tomatoes (cut in half)
2 Tbsp
chopped fresh basil
2 Tbsp
chopped fresh flat leaf parsley
1 lb
bow tie pasta
8 oz
fresh mozzarella cheese (cubed) (keep cold)
3/4 c
pecorino romano cheese


1Put oil in an 11” skillet and heat over medium heat. Add shallot and fry until translucent then add garlic and crushed red pepper and cook for one minute then add chicken.
2When chicken is halfway done add pepperoni, peppers, sun-dried tomatoes. Once chicken is fully cooked add wine and pepperoncini liquid. Cook for 5 minutes then add the blended tomatoes, salt, and pepper.
3Bring sauce to a boil and reduce down until slightly thick, about 20 minutes, then add the cherry tomatoes. Cook for an additional 5 minutes. Shut heat and add the basil and parsley then set aside.
4Cook bow tie pasta according to package directions. When pasta is done toss with the chicken and sauce. Once the pasta is coated add the mozzarella and mix thoroughly. Let sit covered for a couple of minutes then serve with grated peccorino romano cheese.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian