Al Bronzo Bucatini with Spicy Chicken Ragout

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This flavorful Arrabbiata inspired sauce combined with the Al Bronzo™ Bucatini and chicken creates an easy and delicious weeknight meal that the whole family will enjoy.


Barilla Al Bronzo pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 6 Servings


  • 1 box Barilla® Al Bronzo™ Bucatini pasta
  • 1 8-oz boneless/skinless chicken breast, medium dice
  • 3 cloves garlic, sliced thin
  • 5 tablespoons extra virgin olive oil, divided
  • 2 pounds ripe tomatoes on the vine, blanched, peeled and diced small
  • 1 tablespoon Italian parsley, chopped
  • ½ cup Romano cheese, grated
  • 1 Calabrian hot red pepper, sliced
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil; cook pasta according to package directions.

  • Meanwhile, bring a smaller pot of water to a boil, blanch tomatoes for 30 seconds, and cool down in icy water, peel, and dice small.
  • In a skillet over medium-high heat add 1 tablespoon olive oil, chicken, salt, and pepper. Cook for 3-4 minutes, or until done. Remove from the skillet and set aside.

  • Add 3 tablespoons olive oil to the same skillet with garlic and red pepper.  Cook for 30 seconds then add tomatoes, season, and bring to a simmer for 20 minutes. If needed, add pasta-cooking water. Stir chicken into the tomato sauce.

  • Drain pasta, toss with spicy tomato sauce, and finish with parsley, cheese and the remainder of the olive oil drizzled on top.

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