Spicy Chicken & Sausage Pasta

Chop the onion, mince the garlic, dice the bell pepper and carrot, and chop the fresh parsley. Set aside.

In a bowl, season the diced chicken with salt, black pepper, chili flakes, and dried rosemary. Mix well to ensure the chicken is evenly coated.

Cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

In a large pan or skillet over medium-high heat, add a little oil (or butter). Fry the seasoned chicken pieces and sliced sausage until cooked through and lightly browned. Remove the cooked meats from the pan and set them aside.

In the same pan, melt 1 tablespoon of butter. Add the minced garlic, chopped onion, chili flakes, and dried oregano. Sauté for 3-4 minutes until the onion is softened and translucent and the aromatics are fragrant.

Add the diced carrot to the pan. Pour in a splash (about 1/4 cup) of the reserved pasta water. Cook for 3-5 minutes, stirring occasionally, until the carrots are slightly softened.

Stir in the chili pasta sauce and tomato paste. Season with salt and black pepper to taste. Bring the sauce to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.

Add the chopped bell pepper and the previously fried chicken and sausage back into the pan with the sauce. Cook for another 2-3 minutes, stirring, until the bell pepper is tender-crisp.

Add the cooked pasta to the pan with the sauce and meat mixture. Toss everything together thoroughly until the pasta is evenly coated with the sauce. If the sauce seems too thick, add a little more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

Stir in the fresh chopped parsley just before serving. Serve the spicy chicken and sausage pasta hot, optionally garnished with more chili flakes or fresh herbs.