Prepare the Pangrattato

1. Preheat your grill or broiler to high.
2. In a bowl, mix the breadcrumbs, chopped mixed herbs, finely chopped garlic, and 2 tablespoons of extra virgin olive oil until the breadcrumbs are evenly coated.
3. Spread the breadcrumb mixture evenly on a baking tray.
4. 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

1. In a large pan, heat a splash of olive oil over medium heat.
2. Add the finely chopped chillies and garlic, and fry for 1 to 2 minutes until softened and fragrant.
3. 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

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

Combine and Serve

1. Add the drained penne pasta and most of the torn basil leaves to the tomato sauce.
2. 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.
3. 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.
4. Finish with a drizzle of extra virgin olive oil and serve immediately.