We have been looking for an excuse to make this dish with some interesting peppers. You are in for a treat. Serves 4. Or, 2 if you’re going to skip the ice cream later.
- 3 tbsp. of extra virgin olive oil
- 4 large cloves of garlic
- 1/2 cup of red onions
- 1/2 cup of Aji Amarillo peppers or equivalent
- 1/2 of a Scotch Bonnet or equivalent
- 1 box of San Manzaro tomatoes
- 8-10 large lemon basil leaves or equivalent
- 4 servings of Penne pasta
Chop garlic and red onions into small pieces and place in a bowl. Cut off stem, remove seeds, and slice Aji peppers and Scotch Bonnet into small pieces and place separately in the bowel. Pro-tip: wear gloves if you’re a little baby bitch.
Fill pot for pasta about 2/3rds full, add salt, and bring to boil. In a separate pan, heat up 2 tbsp. of extra virgin olive oil on low-medium. When heated, add garlic and onions. Stir occasionally for about 5 minutes or, before the garlic turns brown.
Add the peppers now and cook for about 5 more minutes, stirring occasionally. Wear a gas mask if necessary.
Add the tomato sauce to the pan of peppers and stir together. Make sure this cooks for at least 10 minutes. Add the pasta to the pot and follow the instructions for al dente firmness.
About 2-3 minutes before serving, take two basil leaves and place them on the plate, bring the rest to the sauce mix and stir in.
Drain the pasta, put back in pot, add 1 tbsp. of olive oil and stir. Add about 1/2 of the sauce to the pasta in the pot and stir in. Serve pasta on dishes, spoon a few scoops of sauce on top of the pasta. Place basil leave(s) on top like the god damn chef you are.
Enjoy your spicy as hell Vegan Aji Arrabbiata.