Prepare the Pangrattato:

• Preheat your grill or broiler to high.
• In a bowl, mix the breadcrumbs, chopped mixed herbs, finely chopped garlic, and a lug (about 2 tablespoons) of extra virgin olive oil until the breadcrumbs are evenly coated.
• Spread the breadcrumb mixture evenly on a baking tray.
• Toast under the grill for 2 to 4 minutes, or until lightly golden and crispy, giving the tray a shake halfway through to ensure even toasting. Set aside.

Make the Arrabbiata Sauce:

• In a large pan, heat a splash of olive oil over medium heat.
• Add the finely chopped chillies and garlic, and fry for 1 to 2 minutes until softened and fragrant.
• Pour in the chopped tomatoes and vegetable stock, bringing the mixture to a simmer. Let it cook gently for about 10-15 minutes, allowing the flavors to meld.

Cook the Penne:

• While the sauce simmers, bring a large pot of salted water to a boil.
• Add the penne pasta and cook according to the package instructions until al dente (usually 10-12 minutes).
• Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine and Serve:

• Add the drained penne pasta and most of the torn basil leaves to the tomato sauce.
• Cook for an additional 1-2 minutes, stirring well to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
• Divide the pasta among your plates, then top with the grated Parmesan cheese, remaining basil leaves, a sprinkle of Scotch bonnet chilli (if using), and a generous amount of the crispy pangrattato.
• Finish with a drizzle of extra virgin olive oil and serve immediately.