Name: Chestnut mushroom, fennel & bacon fusilli
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 50ml olive oil , plus 1 tbsp -; 2 fennel bulbs , finely sliced -; 2 onions , finely sliced -; 4 garlic cloves , crushed -; 2 red chillies , deseeded and finely sliced -; 4 tbsp tomato purée -; 250g pack streaky bacon , diced -; 350g fusilli -; 280g baby chestnut mushrooms , sliced -; small pack parsley , roughly chopped, to serve -; parmesan , grated, to serve -

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

4. 4 garlic cloves , crushed

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.