Chicken Arrabiata Pasta
Spicy tomato and garlic sauce tossed with pappardelle and shredded chicken for a comforting weeknight meal.
Equipment
- Large Pot or Deep Skillet
- Pot for boiling pasta
- Wooden Spoon or Spatula
- Colander
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 shredded or chopped (rotisserie recommended)
- salt to taste
- black pepper to taste
- 1 large handful fresh basil sliced or torn
- freshly grated Parmesan cheese to taste
Instructions
- Heat the olive oil in a large pot, braiser, or deep skillet over medium heat.
- Add the chopped onion and sauté for 4–5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the passata and crushed red pepper flakes, stir to combine, bring to a gentle simmer, then partially cover and simmer gently for 20–25 minutes, stirring occasionally.
- While the sauce simmers, bring a generously salted pot of water to a boil and cook the pappardelle until al dente according to package directions.
- Add the cooked chicken to the simmering sauce and warm through for a few minutes.
- Season the sauce with salt and pepper to taste, then stir in the sliced or torn basil.
- Reserve a splash of hot pasta water if needed, drain the pasta, and toss it with the sauce until evenly coated.
- Serve topped with plenty of freshly grated Parmesan cheese.
Notes
- The sauce is fairly spicy.
- Halve the red pepper flakes for milder heat.