Chicken Arrabiata
This chicken arrabiata pasta recipe is an elevated weeknight meal that's fantastic for spice lovers out there! The homemade spicy tomato sauce is richly flavored and totally irresistible.
Servings: 4
Ingredients
- 1/4 cup olive oil
- 1/2 medium onion chopped
- 6 cloves garlic minced
- 24 ounces DeLallo Passata Tomato Purée
- 1 teaspoon crushed red pepper flakes
- 8.8 ounces DeLallo Egg Pappardelle
- 2 cups cooked chicken I used rotisserie
- Salt & pepper to taste
- 1 large handful fresh basil sliced/torn
- Freshly grated parmesan cheese to taste
Instructions
- Add the olive oil to a pot, braiser, or deep skillet and sauté the onion for 4-5 minutes over medium heat.
- Stir in the garlic and cook for 1 minute.
- Add in the passata and crushed red pepper flakes and give it a good stir. Once it starts to bubble, cover the pot with the lid slightly open and simmer over low heat for 20-25 minutes, stirring occasionally (it should be bubbling gently).
- Meanwhile, boil a generously salted pot of water for the pappardelle. Cook it al dente according to package directions.
- Add the chicken to the sauce and let it warm through for a few minutes.
- Season the sauce with salt & pepper (I am fairly generous with the salt) and stir in the fresh basil. Drain the pasta and toss until coated (add a splash of the hot pasta water prior to draining it to thin the sauce if needed). Serve with plenty of freshly grated parmesan cheese.
Notes
- The sauce is fairly spicy! Halve the red pepper flakes for a more gentle heat.