Try these variations:
Prepare recipe, reducing oil to 1 tablespoon. Add 4 chopped anchovy fillets in step 2. Add 400g canned diced tomatoes, ⅔ cup pitted kalamata olives and ¼ cup drained capers at the end of step 2; simmer for 5 minutes until thickened. Season. Add drained pasta to the sauce; toss to coat. Sprinkle with chopped fresh parsley.
Prepare recipe, swapping oil for 30g butter. Add 4 chopped green onions in step 2 with chilli mixture; cook until softened. Add 150g coarsely chopped smoked salmon and ¾ cup pouring cream at end of step 2; bring to boil. Season. Add drained pasta to the sauce; toss to coat.
Prepare recipe. Add 500g small broccoli florets to pan in step 2; cook, stirring, for 5 minutes or until broccoli is just tender and browned lightly. Continue with recipe. Top with grated parmesan.
Prepare recipe, reducing oil to 1 tablespoon. Add 12 fresh sage leaves in step 2 to chilli mixture. Add 505g canned pumpkin soup at the end of step 2; simmer, stirring, for 10 minutes or until thickened. Stir in ½ cup grated vintage cheddar. Stir pasta into pumpkin mixture with reserved cooking water to coat. Season. Top with extra grated cheddar.