The habanero, also known as the Mexican heart of fire, is the star of Chef Borghese's recipe for #AleKitchenSound: "Penne Muy Calientes," a truly explosive mix for the palate. For the sauce, he chooses three types of tomatoes with different consistencies and flavors: the delicate salad tomato, the floury copper tomato, and the "muy dolce" Piccadilly tomato. After adding the incredibly hot chili pepper, he adds a small anchovy that perfectly balances the flavors, and a handful of arugula for the finishing touch.
Recipe by Alessandro Borghese
Ingredients for 4 people- 400 g of wholemeal penne
- 6 coppery cherry tomatoes
- 6 Piccadilly tomatoes
- 6 cherry tomatoes
- 1 clove of garlic
- 1 anchovy
- 1 habanero pepper
- EVO oil to taste
- Salt and pepper to taste
- Fresh basil to taste
Chop the tomatoes (saladier, ramato, Piccadilly) into small pieces. Pour everything into a bowl and season with extra virgin olive oil, chopped habanero pepper, fresh basil leaves, sliced garlic, an anchovy, salt, and pepper. Bring the water for the pasta to a boil, season with salt, and add the penne. Drain the pasta and toss it with the sauce to combine. Finish by adding a few arugula leaves for a hint of bitterness.
