This is an amazing twist on a traditional recipe that adds a little flare from our Friends at Tea Underground.


  • 200g penne
  • 1 tsp Green Chai Tea
  • ½ tbsp olive oil
  • Traditional Hot Calabrese
  • 400g can cherry tomatoes
  • 2-3 chilli peppers – anything from capsicum to birds eye depending on your flare for the fire!
  • Small handful of fresh herb leaves – basil, oregano, sage, marjoram – as available, leaves roughly chopped
  • parmesan , grated, to serve


Step 1

Bring a large pan of salted water to the boil, mix in the Green Chai Tea and a splash of olive oil. Add the pasta, give it a good stir, then cook for 1 min less than the pack instructions, or till still firm – just before al dente .

Step 2 – while the pasta is cooking

Heat the oil in a pan over a high heat. Add the Traditional Hot Calabrese and cook for a couple of mins until the oils have been released, then add the tomatoes, and the leaves. Bubble away for 5 mins stirring occasionally, then drain the pasta, toss it through the sauce and stir in the peppers. Serve with a generous grating of parmesan scattered over.