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What’s the name of the pasta I used? (Hint: It’s not penne! 👍🏽) I’ve always loved making pasta, and much of my cooking career has been devoted to continental and Italian cuisine. I prefer to keep my pasta dishes simple, focusing on quality ingredients. One trick I learned while making arrabiata is to add cold butter at the end—it gives the dish a beautiful gloss and enhances the flavor significantly. I’ve shared the detailed recipe in the comments. Give it a try and let me know what you think!

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