Start by adding the olive oil to a pot, braiser, or deep skillet. As it heats, you’ll hear a sizzle.

Toss in the chopped onion and sauté over medium heat for 4-5 minutes until translucent and fragrant.

Stir in the minced garlic for about a minute until it releases its aroma.

Add in the passata and sprinkle the crushed red pepper flakes. Stir to create a vibrant mixture. Cover slightly and simmer over low heat for 20-25 minutes.

Meanwhile, bring a salted pot of water to a boil for the pappardelle and cook according to package directions until al dente.

Once the sauce has simmered, fold in the cooked chicken, warming it through.

Season with salt and pepper, then stir in the fresh basil.

Drain the pasta, reserving some hot pasta water. Toss the pappardelle with the sauce, adding reserved water for desired consistency.

Serve with freshly grated Parmesan cheese.