Sauce

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4 cloves Garlic, thinly sliced

¼ cup Garlic Olive Oil

1 teaspoon fresh Red Chili or Chili Flakes, adjust to taste

28 oz can Italian Peeled Tomatoes, roughly chopped

¼ cup Fresh Italian Parsley, chopped

10-12 Fresh Basil Leaves, torn

2 tablespoons Unsalted Butter

Salt and Pepper to taste

¼ cup Pecorino Romano Cheese, grated (or Parmesan)

Additional Fresh Basil Leaves, for garnish

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Pasta

12 ounces Penne Pasta

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Salsa

2 tablespoons Garlic Olive Oil

1 Shallot minced

1 teaspoon fresh Red Chili or Chili Flakes, adjust to taste

3 to 4 cloves Garlic sliced very thin

4 to 6 Basil Leaves torn

1 tablespoon Parsley Leaves chopped

1 ½ cups Cherry Tomatoes cut in half

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1. Heat olive oil in a pan over medium heat. Add the garlic to the pan and cook until fragrant, about 20-30 seconds.

2. Add the red chili to the pan, adjusting the quantity based on your desired level of spiciness.

3. Add the chopped Italian peeled tomatoes to the pan. Allow the tomato mixture to cook for 15/20 minutes until the tomatoes break down and the flavors meld together.

4. Stir in the chopped Italian parsley and torn basil leaves.

5. In a small sauté pan, heat the olive oil, when hot add the shallots and cook for a couple minutes.

6. Add the chili pepper, basil, parsley and cherry tomatoes.

7. Add salt and pepper to taste and cook for 10 minutes at medium to low heat!

8. Bring a large pot of salted water to a rolling boil.

9. Add the penne pasta and cook according to the package instructions until al dente.

10. Drain the cooked pasta, reserving a small amount of pasta water.

11. Toss the drained pasta with a drizzle of olive oil to prevent sticking and set aside.

12. Return the tomato sauce to low heat and add the cooked penne pasta to the sauce.

13. Toss the pasta in the sauce, ensuring even coating. Add the unsalted butter to the pasta and sauce mixture, stirring until the butter melts and incorporates.

14. Season with salt and pepper to taste. Adjust the chili flakes if more spiciness is desired. Sprinkle grated pecorino Romano cheese over the pasta and stir to combine.

15. If you prepared the “salsa” add a couple tablespoons on top of each serving.

16. Divide the Penne All'Arrabbiata among serving plates.

17. Garnish with additional torn basil leaves and a drizzle of garlic or pesto olive oil.

18. Serve immediately, optionally with extra cheese on the side for sprinkling.

19. Enjoy your delicious and slightly indulgent Penne All'Arrabbiata with its flavorful tomato and spicy kick, topped with a touch of buttery richness and fresh basil!