Save I threw this together on a Tuesday night when I had leftover shrimp in the freezer and a craving for something bold. The kitchen filled with garlic and chili heat while everything bubbled away in one pot, and I realized I'd stumbled onto something I'd make again and again. It's messy, fiery, and completely satisfying.
The first time I made this for friends, someone asked if I'd trained in Italy. I hadn't, I'd just let the pasta cook directly in the sauce and hoped for the best. That night taught me that a little chaos in the pot can turn into something people remember.
Ingredients
- Chicken breast or thighs: Thighs stay juicier if you're distracted and overcook things, but breasts work beautifully if you keep an eye on the timer.
- Frozen shrimp: I always keep a bag in the freezer because they thaw fast under cold water and turn sweet and tender in minutes.
- Penne or rigatoni: Short pasta with ridges grabs onto the sauce, and the hollow centers trap little pockets of flavor.
- Yellow onion: It melts into the base and adds a gentle sweetness that balances the heat.
- Garlic: Fresh cloves turn golden and fragrant in the oil, building the foundation for everything that follows.
- Red bell pepper: It softens into the sauce and adds a subtle sweetness and bright color.
- Fresh red chili: Slice it thin and leave the seeds in if you want real fire, or skip it entirely for a gentler version.
- Crushed tomatoes: The backbone of the sauce, they break down into a rich, clinging base.
- Tomato paste: A spoonful deepens the color and adds concentrated umami that makes everything taste fuller.
- Chicken broth: It cooks the pasta and becomes part of the sauce, so use one you'd actually want to sip.
- Dried oregano and basil: They bloom in the heat and fill the kitchen with that unmistakable Italian warmth.
- Smoked paprika: Just a hint adds a smoky undertone that makes people ask what your secret is.
- Red pepper flakes: Start with half a teaspoon and taste as you go, heat builds as it simmers.
- Olive oil: It coats the pan and carries the flavors of garlic and chili into every corner.
- Parmesan: Stir it in at the end and it melts into the sauce, adding a salty, nutty richness.
- Fresh basil: Torn leaves on top bring a bright, herbal finish that cuts through the richness.
- Lemon wedges: A squeeze before serving wakes everything up and balances the heat.
Instructions
- Start with the aromatics:
- Heat olive oil in your largest skillet until it shimmers, then add the onion and let it soften until you can see through the edges. Toss in garlic, bell pepper, and chili, and stir until your kitchen smells like the beginning of something good.
- Brown the chicken:
- Add the chicken pieces and let them sizzle without moving them too much, you want a little color on the outside. It doesn't need to cook through yet, just get some flavor going.
- Build the base:
- Stir in tomato paste, paprika, oregano, basil, and red pepper flakes, and cook for a minute until the paste darkens and the spices bloom. This step makes all the difference.
- Add the liquids:
- Pour in crushed tomatoes and chicken broth, then bring everything to a rolling boil. The kitchen will smell incredible.
- Cook the pasta in the sauce:
- Add the pasta and a big pinch of salt, stir well, then reduce to a simmer and cover partway. Stir every few minutes to keep it from sticking, and watch it soak up all that flavor.
- Finish with shrimp:
- After ten minutes, add the shrimp and cook uncovered until they turn pink and curl up. The pasta should be tender and the sauce thick enough to cling to every piece.
- Stir in Parmesan and serve:
- Pull the pot off the heat, stir in grated Parmesan, and taste for salt and pepper. Serve hot with basil on top and lemon wedges on the side.
Save I made this on a rainy evening when I needed something warming and fast, and my partner looked up from their bowl and said it tasted like vacation. That's when I knew it wasn't just dinner, it was the kind of meal that shifts the mood of a whole night.
How to Make It Milder or Spicier
If heat isn't your thing, leave out the fresh chili and cut the red pepper flakes in half. For more fire, add extra flakes or a drizzle of hot sauce at the table. I've also stirred in a spoonful of calabrian chili paste when I wanted smoky, complex heat instead of just a sharp burn.
What to Do with Leftovers
This reheats beautifully on the stovetop with a splash of broth to loosen the sauce. The pasta soaks up even more flavor overnight, so leftovers often taste better the next day. I've also eaten it cold straight from the fridge when I was too hungry to wait.
Swaps and Variations
You can skip the chicken entirely for a pescatarian version, or swap shrimp for scallops if you want something sweeter. I've added olives and capers for a briny kick, and once I stirred in a handful of spinach at the end just to feel better about skipping the salad.
- Use turkey instead of chicken for a leaner option.
- Try short pasta like fusilli or shells if you don't have penne.
- Add a splash of white wine when you add the tomatoes for extra depth.
Save This is the kind of dinner that makes weeknights feel less ordinary. I hope your kitchen smells as good as mine did, and that every bite tastes like the best kind of shortcut.
Recipe FAQs
- → Can I substitute the chicken with another protein?
Yes, turkey or even tofu can be used as alternatives depending on your preference, maintaining the dish's balance of flavors.
- → How can I adjust the spiciness level?
Reduce or omit the fresh chili and red pepper flakes for a milder taste without compromising the overall flavor.
- → What pasta types work best for this dish?
Penne or rigatoni are ideal as they hold the sauce well and cook evenly in the pot.
- → Is it necessary to thaw the shrimp before cooking?
Thawing shrimp beforehand allows for even cooking but you can add them frozen cautiously, extending the cooking time.
- → What can I serve alongside this dish?
A crisp white wine like Pinot Grigio and a simple green salad complement the bold flavors nicely.