Chicken Rigatoni

1. 1
   boil · ~10 min

   Bring a large pot of salted water to a boil.

   1.Fill a large pot with water and add 0.25 tsp salt.

   2.Bring to a rolling boil and cook rigatoni according to package directions until al dente.

   3.Reserve 1 cup of pasta water before draining. Drain well.

   TIPStarchy pasta water is liquid gold — it helps the sauce cling and adds silkiness.
2. 2
   saute · ~8 min

   Cook the chicken.

   1.Heat 2 tbsp olive oil in a large skillet over medium-high heat.

   2.Add chicken pieces in a single layer and cook without moving for 2–3 minutes until golden.

   3.Toss and cook another 3–4 minutes until cooked through. Transfer to a plate.

   TIPDon't crowd the pan — give the chicken room to sear instead of steam.
3. 3
   saute · ~15 min

   Build the tomato sauce base.

   1.In the same skillet, add more olive oil if needed, then add chopped onion and cook until soft (4–5 min).

   2.Add minced garlic, dried oregano, and red chili flakes; saute until fragrant (30 sec).

   3.Add diced tomatoes with their juices and remaining 0.25 tsp salt. Simmer until tomatoes break down into a chunky sauce (10–12 min).

   TIPStir occasionally and press the tomatoes with the back of a wooden spoon to help them melt into a sauce.
4. 4
   mix · ~3 min

   Combine pasta, chicken, and sauce.

   1.Return the cooked chicken to the skillet with the tomato sauce.

   2.Add the drained rigatoni and toss well to coat.

   3.Splash in reserved pasta water a little at a time until the sauce reaches a glossy, clingy consistency.

   4.Season with black pepper and adjust salt if needed.
5. 5
   garnish

   Finish with parmesan and fresh basil, then serve.

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