Recipe information
Ingredients for - Chestnut mushroom, fennel & bacon fusilli
1. 50ml olive oil , plus 1 tbsp -
2. 2 fennel bulbs , finely sliced -
3. 2 onions , finely sliced -
5. 2 red chillies , deseeded and finely sliced -
6. 4 tbsp tomato purée -
7. 250g pack streaky bacon , diced -
8. 350g fusilli -
9. 280g baby chestnut mushrooms , sliced -
10. small pack parsley , roughly chopped, to serve -
11. parmesan , grated, to serve -
How to cook deliciously - Chestnut mushroom, fennel & bacon fusilli
1. Stage
Bring a large saucepan of salted water to the boil. Heat 1 tbsp oil in a large pan over a medium heat and fry the fennel and onion for 15 mins, or until softened. Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more. Toss in the bacon and fry for 5-6 mins.
2. Stage
Meanwhile, cook the pasta according to pack instructions. Add the mushrooms to the frying pan, stir and cover for 8 mins, or until the mushrooms are soft.
3. Stage
Drain the pasta, adding a ladle of the cooking water to the sauce. Tip in the pasta and stir to coat. Add the rest of the oil and scatter over the parsley and Parmesan.
