Description
This Chicken Arrabiata recipe features a spicy tomato sauce simmered with tender rotisserie chicken and served over delicate DeLallo Egg Pappardelle pasta. Infused with garlic, red pepper flakes, and fresh basil, it delivers a perfect balance of heat and savory flavors finished with freshly grated parmesan cheese. Easy to prepare in about 40 minutes, this classic Italian-inspired dish is ideal for a comforting family dinner.
Ingredients
Scale
Sauce 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
- Salt & pepper, to taste
- 1 large handful fresh basil, sliced or torn
Pasta and Protein
- 8.8 ounces DeLallo Egg Pappardelle
- 2 cups cooked chicken (rotisserie preferred)
- Freshly grated parmesan cheese, to taste
Instructions
- Sauté the Onion: Heat the olive oil in a pot, braiser, or deep skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Simmer the Sauce: Pour in the DeLallo Passata Tomato Purée and add the crushed red pepper flakes. Stir well and bring the mixture to a gentle bubble. Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Cook the Pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Add the DeLallo Egg Pappardelle and cook al dente according to the package directions, typically around 7-9 minutes. Drain the pasta, reserving some pasta water.
- Add Chicken to Sauce: Incorporate the cooked chicken into the simmering sauce and let it warm through for a few minutes, absorbing the flavors.
- Season and Finish: Season the sauce with salt and pepper to taste, and stir in the fresh basil leaves. Toss the drained pasta with the sauce until evenly coated. If the sauce is too thick, add a splash of the reserved hot pasta water to loosen it.
- Serve: Plate the pasta and sauce and garnish generously with freshly grated parmesan cheese for a rich, savory finish.
Notes
- For best flavor, use good quality passata or tomato purée.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Rotisserie chicken saves time and adds a rich, roasted flavor but cooked chicken breast can also be used.
- Reserve pasta water to adjust sauce consistency as needed.
- This dish pairs well with a simple green salad and crusty bread.
- Fresh basil should be added at the end to preserve its bright flavor.
