Directions:

For the sauce, you need:

• 1 tiny red chili (optional, for heat), finely minced;
• 3 cloves garlic, minced;
• ½ cup roasted red peppers (from a jar), finely chopped;
• ¼ cup sun-dried tomatoes, finely minced (optional for depth);
• ½ teaspoon smoked paprika
• 150ml of double cream (or heavy cream)
• 2 tablespoons of cream cheese
• 1 tablespoon of white wine vinegar or lemon juice
• 2 tablespoons of store-bought or homemade Perryi-style spicy sauce
• Salt & pepper to taste

To Finish:

200–250g of pasta (linguine, spaghetti, or penne), chopped fresh parsley (for garnish), and grated parmesan or a light grating of white cheese (optional).

Instructions:

Marinate the Chicken:

Put the diced chicken in a bowl with the smoked paprika, garlic powder, cayenne, oregano, olive oil, lemon juice, salt, and pepper. Mix it well and let it sit for at least 15 minutes (or longer if possible).

Cook the pasta:

 Bring a big pot of water with salt to a boil. Cook the pasta until it is firm but not soft. Set aside 1/2 cup of pasta water, then drain the rest.

Cook the chicken:

In a heated pan, sauté the marinated chicken pieces in olive oil for about 6 to 8 minutes, or until they are golden brown and cooked through. Take it out and put it away.

Making the sauce:

 In the same pan, heat some oil and cook the garlic and chili over low heat until they smell delicious (about 1 minute). Put in the smoked paprika, sun-dried tomatoes, and roasted red peppers. Cook for 2-3 minutes or until tender.

Add cream, cream cheese, vinegar or lemon juice, and PERi-style hot sauce to the mix. Gently simmer for 4 to 5 minutes or until the mixture has thickened slightly. Add spices to taste.

Combine:

Return the chicken to the pan. Add the cooked spaghetti and mix everything. If necessary, use the reserved pasta water to thin the sauce.

Serve:

Place the creamy PERi-PERi pasta on plates and top with fresh parsley and parmesan, if desired. Serve with garlic bread or a salad.

Chef’s Tips:

• For a milder version, omit the chili and reduce the PERi sauce.
• To make it smoky, use chargrilled chicken or a little liquid smoke in the marinade.
• Add vegetables: Spinach, grilled peppers, or mushrooms are all great choices for this recipe.