Go Back

Brooklyn Girl's Penne Arrabiata

After living in the Canarsie section of Brooklyn, NY, for years, the one thing I learned was how to cook a good Italian meal. After having it in a restaurant, I created this penne arrabbiata recipe. Enjoy!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 3952.1 kcal

Equipment

  • 2 Large Skillets
  • 1 Large Pot
  • 2 Small bowls One for eggs, one for breadcrumbs
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • ½ cup olive oil divided
  • 6 cloves garlic sliced
  • 1 teaspoon red pepper flakes
  • 1 28 ounce can diced tomatoes with garlic and olive oil
  • 1 bunch fresh basil chopped
  • ½ cup tomato sauce
  • 1 12 ounce package dried penne pasta
  • 2 large eggs
  • 2 cups bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 pound thin chicken breast cutlets

Instructions
 

  • Heat ¼ cup olive oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add red pepper flakes; cook for 1 minute. Add diced tomatoes, basil, and tomato sauce; simmer, stirring occasionally, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook penne until tender, about 8 minutes. Drain.
  • Beat eggs together in a small bowl with a fork. Place bread crumbs in a separate bowl; stir in garlic powder, salt, and black pepper. Dip 1 chicken cutlet into egg; lift up so excess egg drips back into the bowl. Press into bread crumb mixture until completely coated. Place breaded cutlet, unstacked, onto a plate. Repeat with remaining chicken cutlets.
  • Heat remaining ¼ cup olive oil in a large skillet over medium heat. Add chicken cutlets; cook until dark brown, about 5 minutes per side.
  • Transfer cutlets to a cutting board; cut into slices. Stir chicken into sauce; simmer about 10 minutes. Add penne; simmer until soaks up flavors, 3 to 5 minutes more.

Notes

To achieve the authentic 'angry' kick of arrabiata, consider adjusting red pepper flakes to personal preference – taste as you go! When breading chicken, ensure an even, light coating of egg before pressing into breadcrumbs for best adhesion and a crispy crust. Avoid overcrowding the skillet when pan-frying chicken to maintain oil temperature and promote even browning; cook in batches if necessary. The sauce benefits from a proper simmer to allow flavors to deepen and tomatoes to break down. Ensure your penne is cooked al dente before adding it to the sauce, as it will continue to cook slightly and absorb flavors. Finally, allowing the combined dish to simmer briefly helps meld all the elements beautifully.