Chicken Arrabiata

This is chicken cooked in a spicy tomato sauce. Arrabiata apparently means 'angry' in Italian (Arrabbiata) and is very tasty.


For 1 Continued...
2 - 3 tbspn olive oil to taste chilli flakes (optional - see note 1)
1 chicken breast 200 ml passata
as reqd salt 40 gm red pepper (optional)
as reqd black pepper 25 gm flat leaf parsley
10 gm garlic (prepared weight) 80 - 100 gm dried rigatoni or penne pasta (see note 2)
30 gm red chilli (see note 1) as required parmesan



  1. Heat the oil in a suitable pan, over a medium flame, and fry the chicken, stirring regularly, for 5 min.
  2. Add the garlic, red chilli and, optionally add a pinch of chilli flakes to suit your preference and cook, stirring, for 1 min.
  3. Add the passata, red pepper and most of the parsley and slowly simmer, covered, stirring regularly, for 10 min until the pasta has been cooked, adding pasta water as required to maintain the desired sauce consistency.
  4. Start to boil the pasta in salted water for about 10 min (check packet).
  5. When cooked, drain the pasta and add to the sauce, mixing well to coat the pasta with the sauce.


  1. Serve garnished with the remaining parsley and some grated parmesan.


(1) The amount of chilli can be adjusted to suit your taste and the 'hotness' of the chilli. The quantity I used was a mild version. Chilli flakes can be used if required to add heat.
(2) The pasta should be cooked in salted, boiling water. The times indicated on most pasta packets is too long for an 'al dente' result and I recommend no more than 10 mins.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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