Start by adding the olive oil to a pot, braiser, or deep skillet. Heat it over medium heat and then toss in the chopped onion. Sauté for about 4 to 5 minutes until the onions become translucent and fragrant. You’ll know it’s ready when the smell fills your kitchen, signaling that the base flavor is being developed.
Next, stir in the minced garlic and let it cook for just 1 minute. Be careful not to let it burn, as it can turn bitter. You want it to soften and release its wonderful aroma, complementing the onions.
Add the passata and crushed red pepper flakes to the pan. Stir everything together to combine the flavors. As it starts to bubble, it’s time to cover the pot slightly open with a lid. Let it simmer over low heat for 20 to 25 minutes, stirring occasionally. You should see it bubbling gently, and the sauce will thicken beautifully during this time.
Meanwhile, bring a generously salted pot of water to boil for the pappardelle. Once boiling, cook the pasta al dente according to the package directions. This will ensure that the pasta is firm yet tender.
After the sauce has simmered and thickened, add the cooked chicken to the sauce. Let it warm through for a few minutes, allowing the flavors to meld. Stir it occasionally to ensure the chicken is well-coated with the sauce.
Season the sauce with salt & pepper to taste. Don’t be shy with the seasoning; it can really enhance the dish. Stir in the fresh basil, which will add a wonderful pop of freshness right before serving.
Once the pasta is cooked, drain it but reserve a splash of the hot pasta water. Toss the hot pappardelle into the sauce, mixing until the pasta is well-coated. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Serve your Chicken Arrabiata Pasta hot, topped with plenty of freshly grated parmesan cheese. The cheese will melt slightly, adding a creamy layer of flavor that complements the spicy sauce perfectly.
