Ingredients
Equipment
Method
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, reserve a cup of pasta water, then drain the rigatoni and set aside.
- While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest before slicing it into strips.
- In the same skillet (don’t clean it, you want those flavors!), add another 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic!
- Next, pour in the crushed Italian tomatoes, followed by the sugar and a teaspoon of salt. Stir to combine and let it simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld.
- After the sauce has simmered, add the cooked rigatoni to the skillet. Toss it well to coat the pasta in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water until you reach your desired consistency. Finally, stir in the baby spinach leaves until they wilt.
- Plate the rigatoni arrabbiata, topping it generously with slices of chicken. Garnish with fresh parsley, a sprinkle of grated parmesan, and a drizzle of extra virgin olive oil for an extra touch of flavor. Enjoy your delicious meal!
Notes
- Store leftovers in an airtight container for up to three days.
- Reheat gently on the stove, adding a splash of water or olive oil.
- You can freeze the dish for up to two months; separate chicken and pasta for better texture.