Penne with bacon, mushrooms and chilli
by Lani
2 tablespoons olive oil
200g bacon, chopped
200g button mushrooms, thinly sliced
2 garlic cloves, crushed
1 small red chilli, chopped
500g ripe tomatoes, peeled, chopped
1 cup basil leaves, roughly chopped
70g parmesan cheese, grates
Extra virgin olive oil (to taste)
500g penne
Method
Heat the olive oil in a large frying pan over medium heat. Add the bacon and mushrooms, cook, stirring occasionally for 5 minutes or until cooked.
Add the garlic, chilli, tomatoes, and basil, simmer 10-15 minutes or until the sauce thickens slightly. Season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of salted water until just tender. Drain and return to the saucepan. Stir in extra virgin olive oil to taste and add the parmesan cheese.
Place the pasts into serving bowls, spoon over the sauce and serve immediately
