Arrabbiata Sauce, Chicken, and Mushrooms: 30-Minute Meal
Can a pasta sauce be “angry?” Sure, but in more of a firey, spicy way. That’s the thinking behind the arrabbiata (or “angry” in Italian) sauce, a classic tomato sauce chock-full of garlic and hot peppers or pepper flakes.
Roman cooks have been known to put ultra-hot chiles, such as Thai or serrano varieites, into the arrabbiata. But this recipe, for Arrabbiata Sauce with Chicken and Mushrooms, goes a little more gently into the spice zone with red pepper flakes. That said, crank up the level of heat as high as you like. For some cooks, the hotter and “angrier,” the better.
Boneless, skinless chicken breasts add substance to this pasta dish (we use shells, but any shape that holds the sauce is just fine), and mushrooms lend an earthy note.
And, as alternative to grated Parmesan cheese on top, ricotta salata is used here. The mild, salty sheep’s-milk cheese (a little like feta) is less piquant than Parmesan, which complements the spiciness of the sauce.