PASTINA

• 4 Tbsp extra virgin olive oil, divided
• ¼ cup onion, finely diced
• 2 garlic cloves, minced
• 1 cup pastina (such as acini di pepe or stelline)
• ¼ cup vodka (optional)
• 1 cup Martone Street Arrabbiata Sauce
• 3½ cups chicken or vegetable stock, warm, plus more as needed
• ⅓ cup heavy cream
• ½ cup Parmigiano-Reggiano, grated, plus more for serving
• 2 Tbsp fresh basil, torn or chiffonade
• Kosher salt, to taste

CHICKEN CUTLETS

• 4 chicken cutlets (about 5–6 oz each), pounded to ¼ inch thick
• Kosher salt and black pepper, to taste
• ½ cup all-purpose flour, for dredging
• 2 large eggs, beaten
• 1 cup breadcrumbs
• ¼ cup Parmigiano-Reggiano, grated, for the breading
• ½ cup extra virgin olive oil, for pan-frying
• 1 cup fresh parsley leaves
• ½ cup fresh basil leaves, torn
• 1 lemon, juiced
• 2 Tbsp extra virgin olive oil, for the salad
• ⅓ cup Parmigiano-Reggiano, freshly grated, for finishing

PASTINA

1. Warm the Stock — Bring the stock to a bare simmer in a small pot. Keep warm over low heat throughout cooking.
2. Sauté the Aromatics — In a wide, heavy-bottomed pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Toast the Pastina — Add the pastina and toast, stirring constantly, until lightly golden and fragrant, about 2 minutes.
4. Deglaze with Vodka (Optional) — If using, add the vodka and cook, stirring, until mostly evaporated and the raw alcohol smell is gone. If skipping, move straight to the sauce.
5. Add the Sauce — Stir in the Martone Street Calabrian Arrabbiata Sauce and cook a minute to let it coat the pastina.
6. Cook Risotto-Style — Add the warm stock a ladle at a time, stirring frequently and letting each addition absorb before adding the next — the same way you'd build a risotto. Continue until the pastina is tender but still has a slight bite and the mixture is creamy, about 12 to 15 minutes total.
7. Finish — Off heat, stir in the cream, the remaining 2 tablespoons olive oil, and the Parmigiano vigorously until glossy and emulsified. Season with salt.
8. Add Basil — Stir in the basil.

NOTES:

• Without butter, richness comes from the cream and the finishing olive oil — use a good extra virgin for that final addition since it's doing more of the work now.
• Vodka is optional here; skipping it loses a little of the sharp background note a vodka sauce usually has, but the Calabrian chili sauce carries plenty of its own character.
• Designed to sit under the chicken cutlet — see the companion recipe.

CHICKEN CUTLETS

1. Pound the Cutlets — If not already thin, pound the chicken between two sheets of plastic wrap to an even ¼ inch thickness. Season both sides with salt and pepper.
2. Set Up a Breading Station — Set out three shallow dishes: the flour; the beaten eggs; and the breadcrumbs mixed with the Parmigiano.
3. Bread the Cutlets — Dredge each cutlet in flour, tapping off the excess, then egg, then the breadcrumb mixture, pressing gently to adhere.
4. Pan-Fry — Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches, cook the cutlets until deeply golden and cooked through, about 3 to 4 minutes per side. Transfer to a paper-towel-lined plate.
5. Dress the Herb Salad — Just before serving, toss the parsley and basil with the lemon juice, the 2 tablespoons olive oil, and a pinch of salt.
6. Assemble — Place a cutlet on top of each portion of pastina. Pile the herb salad on top of the cutlet and finish with the freshly grated Parmigiano.

NOTES:

• Pounding the chicken thin and even is what gets a fast, all-the-way-through cook without drying out the exterior.
• Dress the herb salad at the last minute — parsley and basil wilt quickly once they hit acid and salt.
• Assembly: pastina in the bowl, cutlet on top, herb salad piled on the cutlet, finished with a generous shower of Parmigiano.