1 cup freshly grated Parmesan cheese plus more for serving
1/4 cup heavy cream
salt and pepper
DIRECTIONS
Place a large pot of water and 1 tsp salt on the stove over medium-high heat. This will be for your pasta later on in the recipe.
Pour the tomatoes and any juice from the can into a large bowl and carefully mash with a potato masher, set aside.
Heat the olive oil in a dutch oven or large saucepot over medium-high heat.
Generously season the chicken with salt and pepper and cook in the oil, stirring occasionally, until chicken is no longer pink, about 6 minutes.
Add the onion, garlic, and all the chopped peppers to the pot. Stir to combine and cook, stirring occasionally, about 3 minutes.
Stir the mashed tomatoes, butter, and red pepper flakes into the pot and bring to a slight boil.
Reduce heat to medium-low and simmer for 10 minutes.
While the sauce simmers add the pasta to your boiling water. Cook your pasta a couple minutes shy of package directions (you want the pasta with a little bit of chew to it), about 8 to 10 minutes. Drain and set aside.
Stir the 1 cup Parmesan into the sauce, then stir in the heavy cream, and then stir in the cooked pasta . Add salt and pepper to taste.
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