Spicy Rigatoni with Chicken

Ingredients

• 150g (5.5 oz) chicken breast, in 2cm / 3/4in cubes
• 70g (2.5 oz) rigatoni, dry
• 80g (1/3 cup) tomato passata
• 30ml (2 tbsp) double / heavy cream
• 15g (3 tbsp) parmesan, finely grated
• 1 tsp (5ml) olive oil
• 1 small shallot (30g), finely diced
• 2 garlic cloves (6g), minced
• 1/2 tsp chilli flakes, 1/2 tsp fine salt
• 6 basil leaves, torn; 1 tbsp salt for the pasta water

Method

1. Boil the rigatoni in well salted water for 2 min less than the packet says - it finishes in the sauce. Save a mug of the water.
2. Season and sear the chicken in the oil over high heat 5 min until browned and 74C / 165F. Lift it out.
3. Drop to medium, add the shallot and cook 3 min until soft and translucent, then the garlic and chilli flakes for 30 seconds.
4. Add the passata and cook it hard for 4-5 min, stirring, until it darkens from bright red to brick and starts to catch. This is what kills the raw tinned taste.
5. Lower the heat and stir in the cream until the sauce turns an even orange.
6. Return the pasta and chicken with 60ml / 1/4 cup of the pasta water and cook together 2 min, tossing, so the pasta finishes in the sauce.
7. Off the heat, stir in the parmesan and the basil.