This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. There are many nights when I open the fridge wondering what to cook, and I sigh with relief when I spy a quart of this sauce.
Nobody cares that the Thanksgiving turkey is dry and the mashed potatoes are lumpy when you’ve got a gravy this rich and nuanced to pour over them.
This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.