Chilli Penne Recipe

Boil the pasta

Bring a large pot of water to a vigorous boil. Add 1 tbsp salt. Add the penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 240 ml (1 cup) of pasta cooking water, then drain the pasta and toss with 1 tbsp olive oil to prevent sticking. Set aside.

Prepare aromatics and vegetables

Peel and finely mince the garlic. Peel and thinly slice the red onion. Core, seed and dice the red and green bell peppers into roughly 1 cm pieces. Thinly slice the fresh red chillies (remove seeds if you prefer less heat).

Sauté aromatics

Heat 2 tbsp extra virgin olive oil in a large, heavy skillet or sauté pan over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned. Add the sliced red onion and cook 3–4 minutes until translucent.

Cook peppers and chillies

Add the diced red and green bell peppers and sliced fresh chillies to the pan. Cook, stirring occasionally, for 4–6 minutes until peppers soften and begin to char lightly at the edges. Add 1 tsp crushed red pepper flakes and stir for 20 seconds to release flavor.

Add tomatoes and simmer

Stir in 400 g canned crushed tomatoes and 1 tbsp tomato paste. Add 120 ml stock and 1 tsp sugar. Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to thicken and concentrate flavor. Taste and season with salt and freshly ground black pepper as needed.

Cook or warm protein

If using raw Italian sausage or pancetta: in a separate skillet over medium-high heat, brown the diced meat until fully cooked and crispy (6–8 minutes). Drain excess fat and transfer into the sauce to simmer for the last 3–4 minutes. If using pre-cooked shredded chicken: add it to the simmering sauce for 3–4 minutes to warm through.

Combine pasta and sauce

Add the drained penne to the sauce pan. Toss well to coat. If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency (usually 60–120 ml). Cook together over low heat for 1–2 minutes so pasta absorbs sauce.

Adjust seasoning and add herbs

Stir in chopped parsley, tear in fresh basil leaves (reserve a few for garnish), and add 1 tsp lemon juice if using. Taste and adjust salt and pepper. If you want more heat, add additional crushed red pepper flakes or a little chopped fresh chilli.

Serve

Divide the chilli penne among warm plates. Sprinkle grated Parmesan generously over each portion and garnish with remaining basil leaves. Serve immediately.