Cook the pasta in salted water until al dente. Reserve a splash of the starchy pasta water. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and sear until browned and cooked through. Remove and set aside.

In the same skillet, add garlic and red pepper flakes. Sauté for about 30 seconds—don’t burn the garlic, or you’ll taste it in your nightmares.

Poor wine—okay, no wine here—pour in crushed tomatoes, broth, paprika, and oregano. Stir and bring to a gentle simmer. Let it simmer for 5–7 minutes to meld the flavors.

Return the chicken to the sauce. Add the cooked pasta and a splash of the reserved pasta water to loosen things up. Stir until everything is coated and glossy.

Taste and adjust salt and pepper. If you like extra heat, sprinkle in a pinch more red pepper flakes. If you like it milder, back off a bit.

Stir in Parmesan if using. Garnish with fresh basil or parsley. Serve hot and enjoy the kiss of spicy goodness.