Ciao Mambo Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Build the sauce

While pasta cooks, heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the chopped shallot and cook until softened, 2–3 minutes. Add the sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in the white wine and simmer until reduced by half, about 2–3 minutes. Stir in tomato paste and crushed tomatoes, bring to a gentle simmer. Add salt, pepper, and sugar (if using). Simmer the sauce, stirring occasionally, 8–10 minutes to thicken slightly. If sauce becomes too thick, add up to 1/2 cup of the reserved pasta water.

Just before combining with pasta, stir in torn basil leaves and 1 tbsp olive oil; taste and adjust seasoning.

Prepare the protein

If using chicken breasts, slice each thinly into cutlets about 1/2-inch thick. If using sausage, crumble into bite-sized pieces. Pat the protein dry with paper towels and season lightly with salt and pepper.

Dredge and brown

Place the flour in a shallow dish. Heat a skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp butter. Lightly dredge each piece of chicken or the sausage pieces in flour, shaking off excess. Add to the hot skillet and cook until golden brown and cooked through (chicken: 3–4 minutes per side; sausage: 5–7 minutes until browned and cooked). Remove protein to a plate and tent with foil.

Finish in the sauce

Reduce heat under the sauce to low. Add the cooked protein to the tomato sauce and simmer together for 2–3 minutes to meld flavors. Stir in the grated parmesan (reserve a little for garnish) and 1 tbsp butter to enrich the sauce. If sauce needs loosening, add 1/4–1/2 cup reserved pasta water.

Add lemon zest and 1 tbsp lemon juice to the sauce and stir to combine. Taste and adjust salt, pepper, or lemon as needed.

Toss the drained pasta into the sauce and protein over low heat. Use tongs to coat the pasta thoroughly; add a splash of reserved pasta water if needed to create a silky finish. Combine until everything is evenly coated, about 1 minute.

Divide pasta between two warmed plates. Sprinkle with remaining grated parmesan, chopped parsley, toasted pine nuts, and extra basil leaves. Finish with a light drizzle of olive oil and an extra crack of black pepper.

Serve immediately with lemon wedges on the side and a crisp green salad or crusty bread for dipping if desired.