150g pancetta or rindless smoked streaky
bacon, diced
1-2 dried red chilies, to taste
2 garlic cloves, crushed
8 ripe Italian plum tomatoes, peeled and
chopped
a few fresh basil leaves, torn, plus extra
to garnish
350g dried penne
50g grated Parmesan cheese
25g grated Pecorino cheese
Method :
Soak the
dried mushrooms in warm water to cover for 15-20 minutes. Drain, then
squeeze dry with your hands. Finely chop the mushrooms. Melt 50g of the
butter in a medium frying pan or saucepan. Add the pancetta or bacon and
stir fry over a medium heat until golden and slightly crispy. Remove
with a slotted spoon and set aside.
Add the
chopped mushrooms to the pan and cook in the same way. Remove and set
aside with the pancetta or bacon. Crumble in one chili, add the garlic
and cook, stirring, for a few minutes until the garlic turns golden. Add
the tomatoes and basil and season with salt. Cook gently, stirring
occasionally, for 10-15 minutes. Meanwhile, cook the penne in a pan of
boiling salted water until al dente.
Add the
pancetta or bacon and the mushrooms to the tomato sauce. Taste for
seasoning, adding more chilies if you like. If the sauce is too dry,
stir in a little of the pasta water. Drain the pasta and tip it into a
warmed bowl. Dice the remaining butter, add it to the pasta with the
cheeses, then toss until well coated. Pour the tomato sauce over the
pasta, toss well and serve immediately, with a few basil leaves
sprinkled on top.
There are
many different versions of this dish. It is sometimes made without the
meat, and fresh parsley is occasionally used instead of the basil used
here. This famous pasta dish is known in Italy as penne all' arrabbiata
- arrabbiata (literally "furious") referring to the fiery nature of the
chili.
