Penne Arrabbiata with Jalapeño
Find out the recipe for penne arrabbiata with Jalapeño, cooked with Petti tomato, and serve a delicious first course everybody will go made for!
Petti shows you how to cook a delicious first course: penne arrabbiata with Jalapeño. This is an alternative recipe to the traditional Roman penne all’arrabbiata and is made by using Il piccanto, Petti’s organic datterini passata flavoured with jalapeño, which gives an original twist and a stronger flavor to the recipe.
This recipe is different from the original Italian one: in this case we use Jalapeño, a Mexican chili pepper, which gives an even more intense taste and a flavor which is typical of the traditional Mexican cuisine. Mexico and Italy meet in this alternative interpretation of a roman classic recipe.
You’ll instantaneously fall in love with this tasty recipe made so special by Jalapeño, the king amongst chili peppers. Here’s the full recipe for penne arrabbiata with Jalapeño!
In a non stick pan, fry in some oil the cleaned garlic cloves, the red chili (you can remove the seeds, so the recipe is not too spicy) and the parsley stalks.
Once golden, remove the garlic and the stems and add Il piccanto, Petti’s organic datterini passata flavoured with jalapeño ; add salt and cook over high heat for about 15 minutes. Meanwhile, cook the pasta in plenty salt water, drain still al dente and finally whip it into the sauce pan with the grated cheese.
Serve with slices of Jalapeño and chopped parsley leaves. Enjoy your penne arrabbiata with Jalapeño!
Find out other recipes for delicious first courses:
350 g of Organic Datterini Passata with Jalapeño “Il piccanto”
80 g of Pecorino Romano DOP cheese
2 cloves garlic
1 bunch of fresh parsley
1 fresh red chili
1 fresh jalapeño chili
Extra virgin olive oil