Save My flatmate once challenged me to make something comforting but not boring on a Tuesday night. I had chicken thawing, a jar of chili flakes calling my name, and penne in the cupboard. What started as a quick fix turned into something we craved every other week. The heat from the chili, the sweetness from the tomatoes, and those golden chicken strips resting on top made it feel like effort without the fuss.
I made this for a small dinner once, and my friend who claimed she did not like spicy food went back for seconds. She said the sweetness from the sugar balanced everything just right. Since then, I have learned that a little sugar in tomato sauce is not cheating, it is chemistry. It smooths out the acidity and lets the chili shine without overwhelming your mouth.
Ingredients
- Penne pasta (350 g): The ridges and hollow center trap the sauce perfectly, making every forkful flavorful and worth the carb commitment.
- Boneless, skinless chicken breasts (2 medium, about 350 g): Searing them with smoked paprika gives a subtle smoky note that plays beautifully against the chili heat.
- Olive oil (3 tbsp total): Used for both searing the chicken and building the sauce base, it adds richness without heaviness.
- Onion (1 small, finely chopped): Softened onion provides a sweet, mellow foundation that balances the sharper flavors in the sauce.
- Garlic (3 cloves, minced): Do not skip this, it blooms in the oil and fills your kitchen with the kind of smell that makes everyone wander in asking what is for dinner.
- Red chili (1, finely chopped) or red chili flakes (1 tsp): Fresh chili gives a brighter heat, flakes give a deeper warmth, both work depending on your mood.
- Crushed tomatoes (400 g can): The backbone of the sauce, providing body and natural sweetness that simmers into something luscious.
- Tomato paste (2 tbsp): Concentrated flavor that deepens the sauce and gives it a richer, more robust color.
- Dried oregano (1 tsp): A little goes a long way, adding that classic Italian-American warmth without tasting like dried herbs took over.
- Sugar (1 tsp): This is the secret that keeps the sauce from tasting too sharp or acidic, trust it.
- Reserved pasta water (1/4 cup): Starchy, salty magic that helps the sauce cling to the pasta like it was always meant to be there.
- Fresh basil (2 tbsp, chopped): Torn or chopped at the last minute, it adds a fresh, peppery brightness that wakes up the whole dish.
- Parmesan cheese (40 g, grated, optional): Salty, nutty, and melts just enough to make you want one more bite.
Instructions
- Boil the penne:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Before draining, scoop out 1/4 cup of that starchy water and set it aside.
- Season and sear the chicken:
- Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through, then let it rest before slicing into strips.
- Start the sauce base:
- In a large saute pan, warm 2 tbsp olive oil over medium heat and add the chopped onion. Cook for about 3 minutes until it softens and turns translucent, then stir in the garlic and chili and let them sizzle for a minute until fragrant.
- Build the tomato sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper. Stir everything together and let it simmer gently for 10 minutes, stirring now and then to prevent sticking.
- Loosen the sauce:
- Add the reserved pasta water a little at a time, stirring until the sauce reaches a consistency that coats the back of a spoon. Taste and adjust the seasoning if needed.
- Toss and serve:
- Add the drained penne to the sauce and toss until every piece is coated. Top with the sliced chicken, sprinkle with fresh basil and Parmesan, and serve hot.
Save One evening I plated this for myself after a long day, sat down with a glass of cold white wine, and realized I had not thought about work once while cooking. The rhythm of chopping, stirring, and tasting pulled me into the moment. That is when I knew this recipe was not just easy, it was quietly therapeutic.
How to Adjust the Heat Level
If you are cooking for mixed spice tolerances, start with half the chili and taste the sauce before adding more. You can always add chili oil or flakes at the table for those who want extra heat. I have learned that a drizzle of honey at the end can also tame unexpected fire without dulling the flavor.
Substitutions and Variations
Swap the chicken for grilled shrimp, pan-fried tofu, or even roasted chickpeas if you want to switch things up. I have used rigatoni instead of penne when that is all I had, and it worked just as well. If you do not have fresh basil, a handful of baby spinach stirred in at the end adds color and a mild earthiness.
Pairing and Serving Suggestions
This pairs beautifully with a crisp Pinot Grigio or a light-bodied red like Chianti. If you want to stretch the meal, serve it with garlic bread or a simple arugula salad dressed with lemon and olive oil. Leftovers pack well for lunch and reheat gently on the stove with a splash of water to bring the sauce back to life.
- Add a handful of spinach or kale to the sauce in the last two minutes for extra greens.
- Top with toasted pine nuts or crushed red pepper for texture and an extra kick.
- Double the sauce and freeze half for a night when you need dinner in under 15 minutes.
Save This dish has become my answer to weeknight chaos and lazy weekend cravings alike. I hope it finds a spot in your rotation, too.
Recipe Questions & Answers
- → Can I use fresh chili instead of chili flakes?
Absolutely. One finely chopped red chili works perfectly and provides fresh heat. Adjust the quantity based on your spice preference, as fresh chilies vary in intensity.
- → How do I get chicken strips tender and juicy?
Sear chicken breasts for 4-5 minutes per side over medium-high heat until golden and cooked through. Let them rest for 2 minutes before slicing. This resting period allows juices to redistribute, keeping the meat moist.
- → What if my sauce is too thick?
Stir in reserved pasta water gradually until you reach desired consistency. The starchy water also helps the sauce cling to the pasta more effectively.
- → Can I substitute chicken with other proteins?
Yes. Grilled shrimp works beautifully and cooks in just 2-3 minutes. Tofu is an excellent vegetarian option that absorbs the spicy sauce flavors wonderfully.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or light-bodied red wine complements the spicy tomato sauce beautifully. The acidity cuts through the richness and balances the heat.