Here in Utica, we are no stranger to Chicken Riggies. You don't usually hear someone brag about "Syracuse Chicken Riggies", but this time I think you need to. While watching "Diners, Drive-Ins and Dives" on the Food Network, they made a stop to Syracuse NY. They sampled chicken riggies from the restaurant Pastabilities. We have their recipe to share.

Not only do we have the recipe for the Wicked Chicken Riggies, we also have the recipe for the sauce too. If you're wondering on how to make your riggies even spicer, try following this recipe. Here's the ingredients for the sauce:

Wicked Hot Sauce:

- 1/2 can chipotle pepper in adobe sauce

- 10 serrano chiles, stemmed, rough chop

- 3/4 cup hot pepper oil ( chili oil)

The chipotle peppers and chiles will definitely help turn up the heat on your riggies. Here's the directions on how to put it all together:

For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve."

Now for the chicken, you'll need a lot more ingredients:

- 3/4 cup olive oil plus 3 to 4 tablespoons

- 1 red onion, small dice

- 2 tablespoons finely minced fresh garlic

- 1 tablespoon dry basil

- 1 tablespoon dry oregano

- 2 teaspoons kosher salt, plus more for sprinkling

- 1 teaspoon black pepper, plus more for sprinkling

- 2 teaspoons cayenne pepper

- 2 teaspoons red pepper flakes

- 1 green bell pepper, small dice

- 1 red bell pepper, small dice

- 1 yellow bell pepper, small dice

- 8 cups favorite tomato sauce

- 6 cups heavy cream

- 2 cups grated Romano

- 1/4 cup sugar

- 1 to 1 1/2 pounds dried rigatoni noodles

- 2 pounds chicken breast, cut into strips

Shredded locatelli cheese, or favorite grated cheese, for serving

- 4 scallions, fine dice (retain for final garnish)

You can find the full directions here. Also, watch the episode here.