About this recipe
Arrabbiata means angry, and the heat comes from chili flakes in a simple tomato sauce. Chicken turns it into a full dinner without making the pan complicated.
Cook the pasta while the chicken sears. The sauce only needs a short simmer so the garlic stays bright.
Dial the chili up or down. Start with a quarter teaspoon if you are feeding mixed heat preferences.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 3/4 cup pasta water, then drain.
SEAR THE CHICKEN
Step 2
Pat chicken dry. Season with salt and pepper.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook chicken until browned and 165°F, 6 to 8 minutes. Transfer to a plate.
SAUCE
Step 4
Add remaining oil to the pan over medium. Cook onion 2 to 3 minutes until softened. Add garlic and chili flakes. Cook 30 to 45 seconds until fragrant.
Step 5
Stir in crushed tomatoes. Simmer gently over medium-low for 6 to 8 minutes until slightly thickened. Season with salt.
FINISH
Step 6
Return chicken. Add pasta and a splash of pasta water. Toss over medium heat until coated, 1 to 2 minutes. Top with parsley if using and serve.
Tips
Bloom chili flakes in oil before the tomatoes for cleaner heat.
A squeeze of lemon at the table brightens leftovers the next day.
Swaps
Chili flakesFresh red chili
1 small chili, minced. Taste as you go.
Chicken breastShrimp
Cook shrimp 2 to 3 minutes per side until opaque, then finish in the sauce.
Equipment
large pot · large skillet · instant-read thermometer
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