Season chicken (I used sriracha seasoning). Add oil to large skillet and heat on medium high. Add chicken and cook until done. Remove and set aside.

Add peppers and onions to skillet. Salt and pepper to taste. Cook until soft. Add in garlic and red pepper flakes and cook for 1 minute.

Add in the soppressata, diced tomatoes and cherry tomatoes. Cover and cook for 10-15 minutes while occasionally stirring gently.

Cook penne pasta. About 11 minutes for el dente. Drain pasta water but save 4 oz of the pasta water and add it to the skillet. Add chicken back to the skillet.

Put cooked paste in a large bowl (I simply used the Dutch oven that I cooked the pasta in) and pour the skillet contents over the pasta. Gently mix. You don’t want to crush all the tomatoes.