Prep Time



Cook time




  • 3 tablespoons Frank's RedHot® Smoked Chipotle Craft Hot Sauce
  • 360 grams pasta (dried weight)
  • 3 shallots
  • 4-5 cloves of garlic
  • Pack of vegan chick’n
  • 2 large peppers of your choice
  • 100 grams tomato purée
  • 1 teaspoon sugar
  • 1 teaspoon veggie stock mixed in 150ml of the pasta water
  • 200 millilitres vegan cream
  • Fresh parsley and basil to taste
  • Salt and pepper to taste


  1. Boil your pasta and cook the vegan chicken as per cooking instructions and leave to one side
  2. Fry the onions in a generous amount of oil with salt and pepper (see video), until they start to soften
  3. Add the garlic and fry for 5 mins. Add the chopped peppers, tomato purée and sugar.
  4. Cook on a low heat with a pinch of salt until the tomato purée turns a darker colour and starts to caramelise. Add the vegan cream, stock, pasta water and Frank’s RedHot Smoked Chipotle hot sauce
  5. Season with chilli flakes (optional) and lotsa basil and parsley
  6. Simmer the sauce on a low heat mixing occasionally until it thickens and turns that lovely colour
  7. Taste and add any extra herbs/ seasonings if needed. Mix in the vegan chick’n and pasta and ya done!