Know the Sauce: Chicken Fra Diavolo features a spicy tomato-based sauce with chili flakes, garlic, and herbs. Its robust flavor demands a pasta that holds up to boldness.
Best Pasta Shape – Linguine: Linguine is long, flat, and just thick enough to capture the rich sauce without overpowering it. Its surface grips the spice well.
Runner-up – Fettuccine: Slightly thicker than linguine, fettuccine offers a creamy texture contrast, great for balancing the heat of the dish.
Avoid Thin Pastas: Angel hair or capellini are too delicate. They can turn mushy quickly and won’t hold up under a thick, spicy sauce.
Rigatoni for a Twist: Prefer tubes? Try rigatoni. The ridges trap bits of garlic, herbs, and chili flakes, adding bursts of flavor with every bite.
Al Dente is Key: Always cook your pasta al dente. This firmer texture complements the tender chicken and allows the sauce to cling better.
Toss, Don’t Just Pour: Mix the noodles with the sauce before serving. This ensures every strand gets coated and flavors are evenly distributed.
Pair with a Wine: A medium-bodied red like Chianti or Zinfandel pairs wonderfully, cutting through the spice while enhancing the dish.