Penne All'Arrabbiata How It's Made in Italy (sort of) | Chef Jean-Pierre

By Chef Jean-Pierre · 25 min

Ingredients

Instructions

1. Heat olive oil in a pan over medium heat. Add the garlic and cook for 20-30 seconds until fragrant.
2. Add the chili, adjusted to your taste.
3. Add the chopped tomatoes and cook for 15-20 minutes until they break down and the flavours meld.
4. Stir in the parsley and torn basil.
5. For the optional salsa, heat olive oil in a small pan, add the shallot and cook for a couple of minutes. Add the chili, basil, parsley and cherry tomatoes, season with salt and pepper, and cook for 10 minutes over medium to low heat.
6. Bring a large pot of salted water to a rolling boil. Cook the penne according to package instructions until al dente.
7. Drain the pasta, reserving a little pasta water, then toss with a drizzle of olive oil and set aside.
8. Return the sauce to low heat and add the penne. Toss to coat evenly.
9. Add the butter and stir until melted and combined.
10. Season with salt and pepper, adjust chili if desired, sprinkle over the grated cheese and stir to combine.
11. Divide among plates, top each serving with a couple of tablespoons of salsa if made, and garnish with torn basil and a drizzle of garlic oil.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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