Peruvian red pasta with chicken, known as tallarín rojo con pollo, is one of the most recognizable home-style dishes in Peruvian criollo cooking. It combines noodles with a thick red sauce made from tomatoes, ají panca pepper paste, garlic, onion, carrot, dried mushrooms, and spices, served with golden chicken pieces simmered in the same sauce.
Its history is connected to Italian influence in Peru, later adapted with local ingredients and flavors. It is a common family lunch dish and is often served alongside papa a la huancaína or a fresh salad.
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Peruvian Red Pasta with Chicken
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 650
Ingredients
- 1 kg bone-in chicken pieces with skin (6 medium pieces)
- 10 g salt (1 ½ teaspoons), divided
- 4 g ground black pepper (1 ½ teaspoons), divided
- 4 g ground cumin (1 teaspoon)
- 4 g ground dried oregano (1 ½ teaspoons)
- 45 ml vegetable oil (3 tablespoons)
- 250 g red onion, finely chopped (2 medium onions)
- 25 g garlic paste (2 tablespoons)
- 45 g ají panca paste (3 tablespoons)
- 40 g tomato paste (2 ½ tablespoons)
- 600 g ripe tomatoes, blended (5 medium tomatoes)
- 120 g carrot, grated (1 large carrot)
- 15 g dried mushrooms (½ cup), soaked and chopped
- 2 bay leaves
- 10 g sugar (2 teaspoons)
- 480 ml hot chicken stock (2 cups)
- 500 g dried spaghetti or noodles (1 large package)
- 15 g fresh parsley, chopped (¼ cup)
- 50 g grated Parmesan cheese (½ cup), optional
Preparation
- Season and brown the chicken, season the chicken with 6 g of salt, 2 g of black pepper, cumin, and ground oregano. Let it rest for 15 minutes. Heat the oil in a wide pot and brown the chicken on both sides for 8 to 10 minutes, until deeply golden. Remove it and set it aside.
- Make the seasoning base, in the same pot, cook the onion for 5 minutes until soft. Add the garlic paste, ají panca paste, tomato paste, and dried mushrooms. Cook for 2 minutes, stirring so the mixture becomes glossy and fragrant.
- Build the red sauce, add the blended tomatoes, grated carrot, bay leaves, sugar, remaining 4 g of salt, and the remaining black pepper. Cook over medium heat for 10 minutes, until the tomatoes lose their raw taste and the sauce begins to thicken.
- Simmer the chicken, return the chicken to the pot, add the hot stock, and stir gently. Cover partially and cook over medium-low heat for 25 to 30 minutes, until the chicken is tender and the sauce is thick. Remove the bay leaves and keep the chicken warm.
- Cook the noodles, bring a large pot of lightly salted water to a boil and cook the noodles until al dente, following the package instructions. Drain them well and toss them with two-thirds of the red sauce until they are thoroughly coated.
- Serve the dish, divide the pasta among serving plates, place one chicken piece on top, and spoon over additional sauce. Finish with chopped parsley and grated Parmesan, if using.
Chef’s tips
- Brown the chicken well before simmering it for deeper flavor and a richer sauce.
- Use ripe tomatoes and blend them without seeds for a smoother, less acidic sauce.
- Soak the dried mushrooms before adding them so they soften and release more aroma into the sauce.
- Do not overcook the noodles, since they will continue absorbing sauce once you toss them together.
- Let the sauce rest for a few minutes before serving so the ají panca, tomato, and spice flavors come together.
Traditional variations
Some households use more carrot for a slightly sweeter flavor and deeper color. Other versions include raisins, black olives, or a small amount of red wine, though the most recognizable version keeps browned chicken, ají panca, tomatoes, dried mushrooms, bay leaves, and noodles coated in red sauce.
How to serve
Serve Peruvian red pasta immediately, with one chicken piece and plenty of sauce. In many Peruvian homes, the most traditional pairing is a serving of papa a la huancaína, which contrasts beautifully with the tomato and ají panca sauce.
You can also serve it with a fresh lettuce, tomato, and onion salad, plus a cold glass of chicha morada.
Recommended accompaniments
- Papa a la huancaína.
- Fresh lettuce, tomato, and onion salad.
- French bread or crusty table bread.
- Cold chicha morada.
Did you know?
Peruvian red pasta developed from local adaptations of tomato-based Italian pasta dishes. Over time, ají panca, dried mushrooms, bay leaves, and criollo seasonings became part of the recipe, creating a sauce with a distinctly Peruvian identity.
Frequently Asked Questions
You can use drumsticks, thighs, leg quarters, or breast pieces, although bone-in cuts add more flavor to the sauce as they simmer. Drumsticks and thighs are especially good because they stay juicy during cooking. Try to use similarly sized pieces so they cook evenly.
You can use it when necessary, but the most traditional flavor comes from ripe blended tomatoes and tomato paste. Prepared sauces often contain more sugar, salt, and seasonings that can change the dish’s profile. When using one, adjust the sugar and salt carefully at the end.
Grated carrot adds color, body, and natural sweetness that balances the acidity of tomatoes and the flavor of ají panca. It is a common ingredient in Peruvian red pasta sauce and helps create a smoother result without relying on too much added sugar.
You can make the chicken and sauce one day ahead because the flavors develop well as they rest. Refrigerate them and reheat gently over low heat. Cook the noodles on the day you serve the dish so they stay firm and do not absorb too much sauce.
