arrabiata sauce

Chicken Penne Arrabbiata - the name says it all; &quot;angry&quot; chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!

Chicken Penne Arrabbiata

olive oil

chicken breasts

onion

garlic (minced)

salt and pepper

tsp red pepper flakes

oz penne (uncooked)

oz marinara sauce (1 jar)

red wine

chicken broth (low sodium

oregano

basil (roughly chopped)

Parmesan cheese (for serving (optional))

Cook the chicken:

Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.

Finish the pasta:

Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.

Garnish and serve:

Garnish and serve: Top with basil, parmesan cheese, and serve.

The Classic Arrabiata Sauce or Sugo all'arrabiata, made with sweet San Marzano tomatoes, garlic and lots of red pepper flakes!

Arrabiata Sauce Recipe

tsp red pepper flakes + more to your taste buds

X 28 oz can San Marzano Tomatoes (whole)

c extra virgin olive oil

bay leaf

sea salt

basil (torn)

penne pasta

In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn’t get any color on it.

In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.

Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.

Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.

https://content.jwplatform.com/videos/OGpoHT7K.mp4

Arrabiata Sauce

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Arrabiata Sauce Recipe

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Chicken Penne Arrabbiata

Arrabiata Sauce Recipe

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