Mexican-Style Chicken with Rigatoni Adapted from an original recipe by Melissa Rubel Jacobson which appeared in Food and Wine Magazine, WORLD’S BEST PASTAS, FEBRUARY 2008. Just adding a small amount of canned chipotle chiles in adobo makes this basic tomato sauce smoky and complex. Then by finishing the dish with queso blanco, queso fresco or cotija, and chopped cilantro