Ingredients • 200g fusilli (or any pasta) • 1 large chicken breast, diced (about 200–250g) • 1 tbsp olive oil • 1 small onion, finely chopped • 3–4 garlic cloves, sliced • 1 red chilli, finely chopped (or 1 tsp chilli flakes) • 1 red pepper, diced • 400g tin chopped tomatoes • 2 tbsp tomato purée • ½ tsp sugar (optional, to balance acidity) • 1 tsp smoked paprika • Salt & pepper to taste • Small handful fresh parsley, chopped (or dried parsley for garnish)
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Instructions • Bring a large pot of salted water to the boil. • Cook the fusilli according to packet instructions until al dente. • Drain and reserve a small splash of pasta water. • Heat the olive oil in a pan over medium heat. • Add the diced chicken, season with salt & pepper, and fry until lightly golden and cooked through. • Remove and set aside. • In the same pan, add the onions and fry for 3–4 minutes until softened. • Add the garlic and chilli (or chilli flakes); cook for 30 seconds until fragrant. • Stir in the red pepper and cook for another 2 minutes. • Add the tomato purée, smoked paprika, and chopped tomatoes. • Season with salt, pepper, and sugar if needed. • Simmer for 8–10 minutes until thickened. • Add the cooked chicken back in. • Toss in the pasta and a splash of pasta water to emulsify. • Mix until everything is glossy and coated. • Garnish generously with chopped parsley. • Optional: add parmesan (if you want it creamier—even though traditional arrabbiata is cheese-free).
