Spicy Tuscan Tomato Pasta Recipe

This is a straightforward homemade version of spicy Tuscan tomato pasta — creamy, garlicky, sun-dried tomato-loaded goodness that hits every single note. It’s restaurant-style pasta without the weird wait times or the cold bread basket.

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Quick Summary

• Prep time: 15 mins
• Cook time: 35 mins
• Flavor: creamy, spicy, herby, tomato-rich
• Great for: date night, pasta cravings, leveling up your leftovers

Why I Like This Recipe

Not even joking — this is the pasta I make when I’m trying to feel like I’ve got it together. Like, “I just whipped up a creamy Tuscan sauce from scratch while listening to sad indie songs” kinda together. It’s spicy, it’s silky, it’s got that perfect balance of sweet tomatoes and salty cheese. And it reheats like a dream, which is a blessing and a curse, depending how late it is.

Ingredients

For the pasta:

• ½ pack linguini (about 225g)
• 1 tbsp salt
• 1 tbsp oil

For the chicken:

• 3–4 chicken tenders (~½ lb) or chicken breast
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp cayenne
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• 1 tbsp olive oil

For the sauce:

• 2 tbsp unsalted butter
• 2–3 garlic cloves, chopped
• 3 tbsp sun-dried tomatoes in oil, chopped
• 8 cherry tomatoes, roughly chopped
• Salt, pepper, chili flakes — to taste
• 1½ cups milk
• ½ cup cream
• ¾ cup grated parmesan (+ extra for topping)
• ½ cup reserved pasta water
• Handful of chopped spinach
• 3–4 basil leaves, chopped (+ extra for garnish)

How To Make Spicy Tuscan Tomato Pasta

1. Boil your pasta: Salted water. Cook it al dente. Save ½ cup pasta water, then rinse pasta under cold water. Set aside.
2. Cook the chicken: Toss chicken in seasonings. Sear in hot oil — 3 to 4 mins per side depending on thickness. Let it rest, then slice.
3. Make the sauce: Same pan, add butter. Sauté garlic till fragrant. Add sun-dried + cherry tomatoes. Cook about 5 mins ‘til they break down.
4. Creamy time: Add milk, cream, seasonings. Stir as it heats. Add in parmesan and pasta water — let it thicken but keep it loose.
5. Finish the sauce: Kill the heat. Stir in spinach and basil. Taste it. Adjust seasoning — make it yours.
6. Assemble: Stir in pasta and chicken. Toss it all together ‘til it’s glossy and hot and coated in sauce.
7. Garnish: More parmesan, basil, maybe a few cherry tomatoes if you’re feeling artsy.

Tips for Success

• Don’t skip the reserved pasta water — it helps the sauce cling to everything.
• Let the chicken rest before slicing or it’ll lose all its juice.
• Use sun-dried tomatoes in oil for max flavor. Dry ones? Not the same vibe.
• Sauce too thick? Add a splash of milk or more pasta water. Too thin? Simmer a bit longer.

Storage and Reheating

• Fridge: Lasts 3–4 days. Reheat gently on the stove with a splash of milk or water to revive the sauce.
• Freezer: Not ideal. The cream can get weird. If you do, skip the spinach and add fresh after reheating.

FAQs

Common Mistakes and How to Dodge Them

• Overcooking the chicken: It dries out fast. Sear it, rest it, slice it. You’ll thank yourself.
• Skipping the pasta water: No sauce cling = sad pasta. That starchy water is liquid gold.
• Using dry sun-dried tomatoes: You can, but the oil-packed ones add sooo much more flavor.
• Rushing the sauce: Let the tomatoes cook down, let the cheese melt slow. It’s worth it.
• Over-reducing the sauce: It’ll thicken with the pasta and cheese — don’t go too far or you’ll end up with paste.

Nutrition Facts (Per Serving – Approx.)

• Calories: 570 kcal
• Carbohydrates: 40g
• Protein: 28g
• Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 540mg
• Fiber: 2g
• Sugar: 5g