Sunday nights are pasta nights for me, even though I’ve become wheat intolerant there are so many different gluten-free choices available, so don’t let that stop you.
This is a bit of an extravagant pasta, if I do say so myself, but it never hurt anyone eating a delicious meal. You can always leave out the bacon and only use one type of mushroom, if you’re on a budget.
100 g mix of shiitake, king oyster and shimeji mushrooms (I buy the exotic mushroom mix from Woolworths)
320 g fettuccine
70 g spicy chorizo sausage, sliced and quartered
70 g smoked streaky bacon, roughly chopped
2 tins Italian whole tomatoes
1 heaped tbsp tomato paste
1 sprig rosemary
4 garlic cloves, crushed
1 brown onion, diced
1 bay leaf
1 tsp xylitol/sugar
1 handful fresh basil
180 ml boiling chicken stock
Preparation 20 minutes
Cooking time 1 hour
Boil the kettle and get all your ingredients out.
Place a saucepan on high heat, add a splash of olive oil the diced onions, crushed garlic and xylitol and fry for 7 minutes. Then add the tomato paste and fry for 30 seconds, pour in the stock and boil until slightly reduced. Add the tinned tomatoes, bay leaf and half of the fresh basil, some salt and pepper. Cover and let simmer for 40 minutes. Stirring occasionally.
When the sauce has 20 minutes left to cook, slice the shiitake mushrooms into bite sized chunks. Place a frying pan on high heat and fry the mushrooms (leave the small once for last), sliced chorizo, bacon and rosemary until slightly crispy. Then add the baby mushrooms and fry.
Pour boiling water and add a lot of salt into a large pot and cook the pasta according to packet instructions. Keep a mug of the pasta water in case the pasta starts sticking once drained.
To assemble, spoon the sauce over the pasta top with crispy meat and mushrooms, some fresh basil and shaved parmesan.