Rigatoni in a silky spicy tomato-cream sauce with Calabrian chili, onion, Parmesan, and seared chicken breast.
ABy Ariele
Servings
4
400 g Rigatoni
2 pieces Boneless skinless chicken breast
2 tsp Kosher salt
0.5 tsp Black pepper
3 tbsp Extra virgin olive oil
1 pieces Yellow onion, finely diced
3 clove Garlic
2 tbsp Calabrian chili paste
2 tbsp Tomato paste
0.5 cup Dry white wine
1 can Crushed tomatoes
0.75 cup Heavy cream
0.75 cup Parmigiano-Reggiano, finely grated
1 tbsp Unsalted butter
8 piece Fresh basil (garnish)
Calories
700 kcal
Protein
43g
Carbs
32g
Fat
43g
Fiber
4g
Sugar
11g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Sear Chicken
1. Slice each chicken breast horizontally into two thin cutlets, then cut into bite-size strips. Season with half of the kosher salt and the black pepper. Heat 1 tbsp of the olive oil in a large deep skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until golden and cooked through to 74°C (165°F). Transfer to a plate.
2 pieces Boneless skinless chicken breast,
1 tsp Kosher salt,
0.5 tsp Black pepper,
1.0 tbsp Extra virgin olive oil
Build Sauce
2. Reduce heat to medium and add the remaining olive oil and the onion to the same skillet. Cook 5 to 6 minutes, scraping up the browned bits, until soft and translucent. Add the garlic, Calabrian chili paste and tomato paste and stir for 1 to 2 minutes until the paste darkens slightly.
3. Pour in the white wine and simmer 2 to 3 minutes until nearly evaporated. Add the crushed tomatoes and simmer gently for 12 to 15 minutes until thickened. Stir in the heavy cream and simmer 3 more minutes until the sauce is silky and pale orange. Season with a pinch of the remaining salt if needed.
2 tsp Kosher salt,
0.5 cup Dry white wine,
1 can Crushed tomatoes,
0.8 cup Heavy cream
Cook Pasta
4. Meanwhile, bring 4 liters of water to a boil and salt it generously with the remaining kosher salt. Cook the rigatoni 2 minutes less than package directions until very al dente. Reserve 1 cup (240 ml) of starchy pasta water, then drain without rinsing.
400 g Rigatoni,
2 tsp Kosher salt
Toss and Serve
5. Add the drained rigatoni and seared chicken to the sauce with a splash of pasta water. Toss over medium heat for 1 to 2 minutes, adding more pasta water as needed, until the sauce clings to every tube. Remove from the heat and stir in the Parmigiano-Reggiano and butter until glossy and emulsified.
0.8 cup Parmigiano-Reggiano, finely grated,
1 tbsp Unsalted butter
6. Divide among warm bowls and top with torn fresh basil. Serve immediately.
8 piece Fresh basil (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
