Green Garlic, Oil & Chilli Pasta Sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)

This pasta sauce is inspired by an unforgettable dish prepared by an Italian chef during my culinary apprenticeship in Italy when he declared he would make peperoncino pasta. Although its appearance may not immediately evoke the classic aglio e olio peperoncino you know, the base ingredients remain the same. The Italian parsley is boiled into a paste, while the garlic and chilli peppers are slowly coaxed into releasing their rich aromas in oil, from which a savoury broth is extracted and then blended with all the components. A generous addition of Parmigiano-Reggiano finishes the dish, resulting in a pasta sauce with a rich, deep, and boldly punchy flavour reminiscent of Jiro-style ramen. As someone who has spent years preparing Italian cuisine, I initially wondered, “Can this really be called peperoncino pasta?” Nonetheless, I invite you to experience this memorable taste in your own home. Chef Takumu Koyama trained for eight years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before independently managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!