My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 4)

◆ 8 ta­ble­spoons ex­tra vir­gin olive oil

◆ 2 medium skin­less, bone­less chicken breasts, cut into 2cm pieces

◆ 2 medium-hot red chill­ies, de­seeded and finely chopped

◆ 2 x 400g cans chopped toma­toes

◆ 500g rigatoni

◆ Salt, to taste

◆ Parme­san shav­ings, to serve (op­tional)

1 Bring 5 litres of wa­ter to the boil in a large saucepan with 1½ ta­ble­spoons of fine salt. 2 Heat the oil in a large fry­ing pan over a medium heat and fry the chicken, gar­lic and chilli for 2 min­utes. Stir with a wooden spoon. 3 Pour in the chopped toma­toes, stir well and gen­tly sim­mer for 10 min­utes, un­cov­ered, stir­ring ev­ery cou­ple of min­utes. Sea­son with salt once the sauce is ready. 4 Mean­while, cook the pasta in the boil­ing wa­ter un­til al dente. To get the al dente per fect bite, cook the pasta for 1 minute less than in­structed on the packet and al­ways keep the pan un­cov­ered. A good-qual­ity dried pasta will take 8-10 min­utes to cook. 5 Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it. 6 Pour over the chicken sauce and stir to­gether for 30 se­conds al­low­ing the flavours to com­bine prop­erly. 7 Serve im­me­di­ately with Parme­san shav­ings scat­tered over the top if you wish.

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