Spicy Chicken Arrabbiata with Rigatoni and Broccolini
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Ingredients & Equipment
What we send
- 8 ouncesbroccolini
- 1yellow onion
- 2 clovesgarlic
- 12 ouncesground chicken
- 1 teaspoonItalian herb blend
- 1/2 teaspooncrushed red pepper
- 6 ouncesrigatoni
- 1 packetunsalted butter
- 1/4 cupred wine
- 1 cancrushed tomatoes
- 1 ounceshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium high-sided pan
- baking sheet
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of broccolini. Peel onion, halve, and thinly slice. Mince garlic.
Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and season with Italian dried herb blend, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Transfer chicken to a bowl for Step 5, reserving pan, off heat, for Step 4.
Roast broccolini and cook rigatoni
While chicken cooks, on a baking sheet, toss broccolini with up to ¼ teaspoon crushed red pepper, half of garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer; roast until tender, 10-12 minutes. Meanwhile, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. Drain and return to pot, off heat.
While rigatoni cooks, return pan from chicken to medium-high heat with butter. When butter is foamy, add onion. Sauté, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onion is golden and water has evaporated, about 3 minutes. Add remaining garlic and remaining crushed red pepper; sauté until fragrant, 1-2 minutes more.
Make arrabbiata sauce
Add red wine to pan with aromatics, still over medium-high heat. Cook, scraping up browned bits from pan, until liquid is reduced by half, about 1 minute. Add crushed tomatoes, increase heat to high, and bring to a boil, then reduce heat to medium; simmer until sauce is thickened, 4-5 minutes. Return chicken to pan to warm through, 1-2 minutes more. Season with ¼ teaspoon salt and black pepper; remove pan from heat.
Plate spicy chicken arrabbiata
Add arrabbiata sauce to pot with rigatoni, still off heat. Stir everything to combine, then divide spicy chicken arrabbiata between shallow serving bowls. Top with roasted broccolini, or serve alongside. Garnish everything with Parmesan and dig in!