Mushroom, Bacon and Fennel Pasta

Lovely dish that fills even the hungriest of stomachs

Prep Time 10

Cook Time 25

Total Time 35

Servings People

Place a large pot of water on a high heat. Add a good pinch of salt and bring to the boil. When boiling, add the pasta and cook according to the packet instructions.
350 g pasta
Place a frying pan over a medium high heat and add the streaky bacon to render the fat. Fry for about 5 minutes until the bacon is cooked but soft and the fat is in the pan.
300 g streaky bacon
Remove the bacon from the bacon and put to one side for now.
Add the fennel to the bacon fat together with the chopped onion and fry for about 15 minutes until soft.
2 bulbs fennel, 2 large onions
Add the garlic and chill and cook for a further minute or so. You don't want the garlic to burn.
4 cloves garlic, 2 medium red chillies
Add the puree and fry for another five minutes.
4 tbsp tomato purée
Once the water has boiled, add the pasta and cook according to the packs instructions.
Finally add the mushrooms to the frying pan, stir and put the lid on until the mushrooms have softened. Should be 5 - 8 minutes.
280 g mushrooms
Once the pasta is cooked, place a mug into the sink, sieve above it and drain the water. The starchy water is superb should the sauce need thinning.
Once drained, add the pasta to the sauce and stir well to cover the pasta.
Serve immediately with a sprinkling of cheese.
cheese