Pasta all'arrabbiata with pancetta and mushrooms


    Pasta all'arrabbiata or 'angry pasta' is a traditional Italian spicy tomato pasta dish. I like to add mushrooms and pancetta (or bacon) for an even tastier version.

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    Serves: 4 

    • 1/2 chilli pepper, sliced
    • 2 cloves garlic, crushed
    • 1 knob butter
    • 1 tablespoon olive oil
    • 100g pancetta or bacon, cubed
    • 250g mushrooms, sliced
    • 400g plum tomatoes (or fresh tomatoes blanched and peeled), crushed
    • a few leaves basil
    • 1/2 small bunch fresh parsley, chopped
    • salt and pepper, to taste
    • 400g penne or other short pasta
    • grated Parmesan cheese, to serve

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook the garlic in a saucepan over medium heat with oil, butter and chilli pepper until pale golden. Add the pancetta and cook until some of the fat is melted. Bring up the heat, add the mushrooms and cook, stirring often, until the water released is almost all evaporated
    2. Add the crushed plum tomatoes to the saucepan, stir and cook for about 10 minutes on medium heat. Remove from heat and add parsley and basil, torn with your hands. Adjust seasoning.
    3. Meanwhile, cook the pasta in abundant salted water. Drain when al dente, add to the sauce pan, coat in sauce and quickly cook all together for 30-60 seconds. Remove from heat, divide in plates and serve. Top with grated Parmesan cheese.


    Before draining the pasta, reserve a couple of tablespoons of cooking water. When mixing pasta and sauce, add the reserved water if the mixture looks to dry.

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