Store cupboard ingredients, spices and seasonal veg make this recipe the tastiest way to get 3 of your 5 a day
Nutrition and extra info
Nutrition: per serving
- kcal746
- fat32g
- saturates8g
- carbs81g
- sugars11g
- fibre12g
- protein27g
- salt2g
Ingredients
- 50ml olive oil, plus 1 tbsp
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fennel bulbs, finely sliced
Fennel bulb
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 onions, finely sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- parmesan, grated, to serve
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Method
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.
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.
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.
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