1. Add salt to a pot of boiling water.
2. Add penne pasta and cook according to the package instructions.
3. Fry garlic and fresh chili with a generous amount of Filippo Berio Olive Oil in a large saucepan.
4. Add prawns and cook until pink.
5. Pour in a jar of the Filippo Berio Arrabbiata sauce and warm through.
6. Stir the pasta into the sauce (add some pasta water if it is a little dry).
7. Sprinkle finely chopped parsley on top.
8. Serve with grated Parmesan cheese.

Recipe provided by Chef Stacie Ma