Save Pin My neighbor knocked on my door one Tuesday evening holding a bag of tomatoes and a jar of chili flakes, insisting I try something bold with dinner. I had chicken thawing and a box of penne in the pantry, so I threw caution to the wind and let the heat lead the way. The kitchen filled with the smell of garlic and simmering tomatoes, and by the time I plated it, I knew this was going to be one of those recipes I'd make again and again. It wasn't fancy, but it had soul. That first bite had just enough kick to wake up my taste buds without overpowering the sweetness of the tomatoes.
I made this for my book club on a chilly autumn night, and it disappeared faster than the mystery novel we were supposed to discuss. Everyone kept going back for seconds, and someone even asked if I'd catered it. The truth is, I'd been rushing and forgot to add the sugar at first, so the sauce tasted sharp and acidic until I remembered that little trick. Once I stirred it in, everything balanced out, and I learned that even small adjustments can save a dish. That night, the recipe became my go-to for feeding a crowd without the stress.
Ingredients
- Penne pasta (350 g): The ridges catch the sauce beautifully, and it holds up well without getting mushy if you cook it just to al dente.
- Boneless, skinless chicken breasts (350 g): Slicing them after a brief rest keeps the juices locked in and makes every piece tender and flavorful.
- Olive oil: I use it twice, once for searing the chicken and again for building the sauce, because it brings a fruity richness that butter just can't match.
- Red chili (or chili flakes): Fresh chili gives a brighter heat, but flakes work perfectly when you need convenience without sacrificing flavor.
- Crushed tomatoes (400 g can): The backbone of the sauce, they simmer down into a thick, hearty base that clings to every piece of pasta.
- Tomato paste (2 tbsp): This deepens the tomato flavor and adds a slight sweetness that rounds out the acidity.
- Garlic (3 cloves): Minced fine and cooked just until fragrant, it infuses the oil and makes the whole kitchen smell like comfort.
- Smoked paprika: A light dusting on the chicken before searing adds a subtle smokiness that makes the dish feel more complex.
- Dried oregano: It brings an earthy, herbal note that ties the tomatoes and chili together beautifully.
- Sugar (1 tsp): Just enough to balance the acidity of the tomatoes without making the sauce taste sweet.
- Fresh basil: Torn at the last minute, it adds a burst of brightness and a pop of color that makes the dish feel restaurant-worthy.
- Parmesan cheese (optional): A generous sprinkle on top adds a salty, nutty finish that complements the heat perfectly.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then add the penne and cook until it still has a slight bite in the center. Reserve a mugful of the starchy pasta water before draining, it will help the sauce cling later.
- Season and sear the chicken:
- Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika before placing them in a hot, oiled skillet. Let them sear undisturbed for a few minutes on each side until golden and cooked through, then rest and slice into strips.
- Build the base:
- In a wide pan, heat olive oil and cook the chopped onion until it softens and turns translucent. Add the garlic and chili, stirring constantly so the garlic doesn't burn, just until the kitchen smells incredible.
- Simmer the sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, then let it bubble gently for about 10 minutes. Stir occasionally and watch as the sauce thickens and the flavors deepen.
- Loosen and adjust:
- Stir in some of the reserved pasta water to reach your preferred consistency, tasting and adding more salt or chili if needed. The sauce should coat the back of a spoon but still flow easily.
- Combine and serve:
- Toss the drained penne into the sauce, making sure every piece is coated, then either fold in the chicken strips or arrange them on top. Finish with fresh basil and Parmesan before serving hot.
Save Pin One Sunday afternoon, I made this for my sister who claimed she didn't like spicy food. I toned down the chili just a bit and watched her take a cautious first bite, then another, and another until her plate was empty. She admitted the heat wasn't scary, it was exciting, and it made her feel more alive with every forkful. That day, this dish became more than dinner, it became the recipe that proved flavor doesn't have to be intimidating. It's the meal that brings people together, even the ones who think they know exactly what they like.
Adjusting the Heat
I've learned that everyone's spice tolerance is different, so I always start with less chili and taste as I go. If you're cooking for a mixed group, keep a small dish of chili oil or flakes on the side so people can add their own kick. The beauty of this recipe is that the tomato base is forgiving, it absorbs heat without losing its character. I once added too much chili by accident and balanced it with an extra spoonful of sugar and a splash of cream, turning a mistake into a happy discovery. Trust your palate and remember that you can always add more heat, but you can't take it away.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day. The pasta soaks up more of the sauce overnight, so you might need to add a splash of water or broth when reheating to loosen things up. I usually reheat it gently in a skillet over medium heat, stirring often to avoid scorching the bottom. If you're meal prepping, store the chicken separately and toss it in just before serving so it stays tender. A quick hit of fresh basil and a little grated Parmesan right before eating makes it feel brand new again.
Pairing and Serving Ideas
This pasta is hearty enough to stand on its own, but I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. A crusty piece of garlic bread is perfect for soaking up any extra sauce left in the bowl. On nights when I want to make it feel more special, I pour a glass of chilled Pinot Grigio or a light red like Chianti, both work beautifully with the tomato and chili. The dish also reheats well for lunch the next day, making it a practical choice for busy weeks.
- Serve with a crisp side salad to balance the warmth of the chili.
- Add crusty bread for mopping up every last bit of sauce.
- Pair with a light white or fruity red wine to complement the tomatoes.
Save Pin This recipe has become my weeknight hero, the one I turn to when I need something comforting, satisfying, and just a little bit exciting. I hope it finds a spot in your regular rotation too, because meals like this remind us that good food doesn't have to be complicated to feel special.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, the tomato sauce can be prepared up to 2 days ahead and stored in the refrigerator. Cook the pasta and chicken fresh, then combine just before serving for best texture and flavor.
- → How do I adjust the heat level?
Add more red chili flakes, fresh red chilies, or finish with chili oil for extra heat. Start with the base amount and gradually increase to your preferred spice level. You can also reduce heat by removing chili seeds.
- → What pasta shapes work well with this sauce?
Penne is ideal, but rigatoni, fusilli, or linguine also work beautifully. Choose shapes with grooves or curves to catch and hold the sauce. Avoid very thin pastas that may break under the heavier tomato coating.
- → Can I substitute the chicken?
Absolutely. Grilled shrimp, pan-seared tofu, or crispy bacon are excellent alternatives. Cook them using similar techniques and cooking times to maintain the overall texture and flavor balance of the dish.
- → Why do you reserve pasta water?
Starchy pasta water emulsifies with the sauce, creating a silky coating that helps the sauce cling to the noodles. It also adjusts the sauce consistency naturally without diluting flavors, giving a more cohesive final dish.
- → What wine pairs best with this meal?
A crisp Pinot Grigio complements the fresh tomato and chili notes beautifully. Light-bodied red wines like Valpolicella also pair well, balancing the spice and richness of the seared chicken and creamy sauce.