Spicy Tomato Chicken Pasta
This spicy tomato chicken pasta is bold, saucy, and full of flavor, with tender chicken thighs simmered in a rich tomato sauce with garlic, chili, and basil. The pasta is finished in the sauce for maximum flavor, with customizable heat that makes it an easy, satisfying weeknight dinner.
Servings: 2 - 3 people
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 2 x chicken thighs see note 1
- 1 tablespoon olive oil
- salt and pepper
For the sauce
- 4 tablespoons extra virgin olive oil
- 2 anchovy fillets (optional but highly recommended!)
- 3 garlic cloves peeled and very finely sliced
- 1 teaspoon red pepper flakes (chili flakes) see note 2
- 1 tablespoon tomato paste
- 2 x 400 grams can tomatoes see note 3
- 3 basil sprigs (plus extra to serve)
- 1 teaspoon sugar
- Parmesan to serve
Instructions
- Before you start, put a large pot of well-salted water on to boil for the pasta.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken well with salt, add to the pan, and cook until lightly golden. About 3 minutes in total. You don't want it cooked all the way through.
- Set the chicken aside and lower the heat to medium-low.
- Add the 4 tablespoons of olive oil and the anchovies if using and break them up with a wooden spoon until mostly dissolved, about 1 minute.
- Add the garlic and cook gently until softened and fragrant, about 30 seconds. The garlic should not brown, adjust the heat as needed.
- Add the red pepper flakes and tomato paste and cook for 1 minute.
- Add the tomatoes (as I said in the notes I like to blitz them to a puree before adding, it creates a smoother, richer sauce), bring to a very gentle simmer.
- Add the sugar and a couple of big pinches of salt and the basil springs.
- Bring the sauce to a very gentle simmer and cook for 15 minutes to let the flavors develop. It can simmer a little longer if needed, but make sure the chicken is only added for the final 8 minutes so it cooks through but stays juicy.
- While the sauce simmers, cook the pasta until just shy of al dente (I usually undercook by a minute from package instructions)
- Remove the basil from the sauce and add your cooked pasta in with a little splash of pasta water and let it gently bubble away together for 1 - 2 minutes.
- An optional step is to add 2 tablespoons of butter for a bit of gloss. Check for seasoning and serve with some fresh torn basil leaves and as much freshly grated Parmesan as your heart desires.
Video
Notes
1. Chicken - Chicken thighs stay juicier and are more forgiving, which is why I prefer them here. Chicken breast will work too but only add them for 3 - 4 minutes to sauce and cut into slightly larger pieces to start.
2. Spice level - Red pepper flakes vary a lot in heat depending on the brand. Start with the lower amount and add more to taste once the sauce is simmering. I use a teaspoon but you could start with ½ teaspoon if you are unsure. Or more if you love heat!
3. Tomatoes - Canned whole tomatoes are better quality than chopped ones and try and find Italian tomatoes if possible (San Marzano are best!). My personal preference is to blitz them into a puree first. It helps keep the sauce richer and less watery.
4. Anchovies - I highly recommend using the anchovies, they melt completely into the oil and add a savory depth without making the sauce taste fishy AT ALL. You can leave them out if you prefer.