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1. Slice the chicken breasts in half horizontally into thin cutlets, then cut into bite-size pieces. Season with half the kosher salt and the black pepper. Finely dice the yellow onion and mince the garlic.
2 piece boneless skinless chicken breasts,
1 tsp kosher salt,
0.5 tsp black pepper
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2. Heat the extra virgin olive oil in a large deep skillet over medium-high heat. Sear the chicken in a single layer for 4-5 minutes, turning once, until golden and cooked through to 74°C (165°F). Transfer to a plate.
2 tbsp extra virgin olive oil
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3. Reduce heat to medium and melt the unsalted butter in the same skillet. Cook the onion for 5-6 minutes until soft and translucent, then add the garlic, Calabrian chile paste and tomato paste. Stir for 2 minutes until the paste darkens to brick red.
2 tbsp unsalted butter,
1 piece yellow onion,
3 clove garlic,
2 tbsp Calabrian chile paste,
2 tbsp tomato paste
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4. Pour in the vodka and simmer 2 minutes, scraping up browned bits, until mostly evaporated. Add the crushed tomatoes and remaining kosher salt, then simmer gently for 12-15 minutes until thickened.
1 tsp kosher salt,
0.3 cup vodka,
1 can crushed tomatoes
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5. Stir in the heavy cream and simmer 3 minutes until the sauce turns silky and orange-pink. Return the chicken and its juices to the sauce and keep warm over low heat.
2 piece boneless skinless chicken breasts,
0.5 cup heavy cream
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6. Meanwhile, boil the rigatoni in generously salted water (10 g salt per liter) for 2 minutes less than package time, until very al dente. Reserve 1 cup of pasta water, then drain without rinsing.
340 g rigatoni,
2 tsp kosher salt
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7. Add the rigatoni to the sauce with 60-120 ml of the pasta water. Toss over medium heat for 1-2 minutes until the sauce clings and the pasta is al dente. Remove from heat and stir in the Parmigiano-Reggiano, adding more pasta water if needed for a glossy, flowing sauce.
0.8 cup Parmigiano-Reggiano, finely grated
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8. Serve immediately, topped with torn fresh basil and extra black pepper if desired.
0.5 tsp black pepper,
8 piece fresh basil (garnish)
