Ingredients
- Delnevo’s Pomodoro Sauce
- 200g Paccheri
- 1 Shallot, finely chopped
- 1 garlic clove, finely chopped
- 150g wild mushrooms
- 100g pancetta
- 20g butter
- 100ml white wine
- 30g pecorino
- 3 Basil Leaves
- Maldon sea salt
- Black pepper
Serves 2
Method;
- Bring a large pan of water to the boil, season with salt and cook the paccheri for recommended time, minus 1 minute.
- In a clean pan on a medium heat, add the pancetta and let the fat render down. Cook for 60-90 seconds until pancetta is golden brown and crispy.
- Add the shallots and cook for a further 60 seconds
- Add the mushrooms, garlic and butter season then season with salt & pepper cook for a further 60 seconds
- Add the wine and reduce by half.
- Add Delnevo's pomodoro sauce and bring to a low simmer.
- Keeping one cup of pasta water aside, drain the paccheri and to the sauce.
- Turn the heat up high and toss well adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency
- Sprinkle with pecorino and basil toss well and serve.
To add an extra kick, drizzle with Delnevo's chilli oil