Penne with Chili-Vanilla Sauce and Peanuts

Ingredients

• 400 g penne
• Salt
• 1 bunch Basil
• 1.5 cm fresh ginger
• 2 Garlic cloves
• 2 tbsp olive oil
• 0.5 tsp Chili flakes
• 1 vanilla bean (pulp)
• 300 ml dry white wine
• 50 g roasted salted peanuts
• 50 g Parmesan

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Wash the basil, shake off excess water, tear leaves from stems (reserve some for garnish), and slice into strips. Peel and finely grate the ginger. Peel and mince the garlic. Roughly chop the peanuts. Heat the oil in a pan and sauté the garlic with the ginger for 1-2 minutes. Add the basil strips, chili flakes, and vanilla pulp, then deglaze with wine. Let simmer for 2-3 minutes.

3. 3.

   Drain the cooked pasta, allow it to dry well, then add it along with the chopped peanuts to the pan. Toss briefly and serve in preheated bowls. Sprinkle with remaining basil leaves and freshly grated parmesan before serving.