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“This recipe is pretty versatile. You can switch anything here with whatever you have in your fridge. That's kinda what I did and here's what I came up with! It's a good recipe when you don't want to waste some left over meat/chicken from the fridge or even from the night before.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente and drain the pasta.
  3. In large skillet, heat the olive oil over medium heat.
  4. Add in the minced garlic and chopped onion. Cook until fragrant.
  5. Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
  6. Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
  7. Put in all the pasta in the skillet together with the sauce.
  8. Stir them together over low heat.
  9. Serve hot and sprinkle the finely chopped parsley as garnishing.
  10. Eat up and enjoy!

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