Chef Big DA high-octane lunch featuring hand-torn smoked chicken tossed in a spicy, emulsified 'nduja and tomato reduction over al dente rigatoni.
Preheat your smoker to 225°F (107°C) using oak wood. Season the chicken breasts aggressively with salt and coarse black pepper.
Cold meat takes on smoke better, so pull the chicken straight from the fridge to the grates.
Place the chicken in the smoker and cook until the internal temperature hits 160°F. Remove and let rest for 10 minutes before shredding into bite-sized chunks.
Don't overcook; the carryover heat will bring it to a safe 165°F during the rest.
Bring a large pot of heavily salted water to a boil. Cook the rigatoni until two minutes shy of al dente. Reserve 1 cup of pasta water.
The water should taste like the Mediterranean sea.
In a large copper saucier or skillet over medium heat, sauté the minced shallot and garlic in a splash of olive oil until translucent. Add the 'nduja, breaking it up with a wooden spoon until it melts into a vibrant red oil.
The 'nduja is the soul of this dish—let it fully render.
Deglaze the pan with white wine, scraping up the bits. Add the crushed tomatoes and simmer for 5 minutes. Toss in the shredded smoked chicken and the undercooked pasta.
This is where the magic happens—the pasta finishes cooking IN the sauce.
Add the reserved pasta water a splash at a time, tossing vigorously to create a glossy, emulsified coating on every tube of rigatoni. Finish with a shower of Pecorino Romano and serve immediately.
The viscosity should be thick enough to coat the back of a spoon.
The secret here is the 'nduja — it’s a spicy, spreadable pork salumi from Calabria that melts into the pasta water to create a high-viscosity sauce without needing heavy cream. When you toss the smoked chicken in at the end, the fat from the bird emulsifies with the pork fat for a Michelin-level mouthfeel. If you don't have an offset smoker, a pellet grill works, but keep that clean blue smoke moving.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.