Chicken Arrabiata
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Arrabiata
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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.
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Ingredients
- 1/4 cup olive oil
- 1/2 medium onion chopped
- 6 cloves garlic minced
- 24 ounces tomato puree DeLallo Passata
- 1 teaspoon red pepper flakes crushed
- 8.8 ounces egg pappardelle pasta DeLallo brand
- 2 cups chicken I used rotisserie, cooked
- salt to taste
- black pepper to taste
- 1 large basil sliced/torn, handful, fresh
- Parmesan Cheese to taste, freshly grated
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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