Chili Seafood Penne Rigate

For this, the recipe called for the dish to be garnish with Chinese parsley leaves.  I am so used to using the English parsley when I cook pasta, it was a pleasant change to use a local ingredient instead, adding an extra "bite" to the dish as Chinese parsley is more pungent compared to English parsley.  Use both if you like, like I did.  Don't be afraid to experiment. There is so much to discover when cooking.

 Chinese Parsley










English Parsley






Ready all the ingredients prior to cooking,...

Here's the recipe,...