Ingredients
1 Tbsp olive oil
1 x 400g tinned diced tomatoes
1 x large onion, finely chopped
1 x garlic clove, finely chopped
Italian herbs to taste (parsley, rosemary, basil)
Water (half 400g tin)
Salt & Pepper to taste
4 rashes bacon, chopped
12 mushrooms, thickly sliced
1Tsbp butter
½ cup peas
200 ml cream
100g mozzarella or chedder grated
100g parmesan grated
300g raw penne
Preparation
Brown the onion in the olive oil over medium heat for a minute until softened
Add the garlic and continue to brown until the onion is translucent
Add the tinned tomatoes, water, Italian herbs, salt and pepper and bring to boil on high heat
Turn heat down to gentle simmer, stir occasionally until Napoli has combined and slightly thickened, approx 15 minutes. It should still be quite running as it needs enough liquid to finish cooking the penne
Meanwhile, heat over to 250C
Brown bacon in frypan, then add to Napoli
In the same pan, melt butter and then add mushrooms and salt, stirring to incorporate the brown bits from the bacon. Turn to high until the liquid is absorbed then reduce heat to low
Once the mushrooms have shed their liquid turn the heat to high and cook, stirring until the mushrooms have browned. Then set aside.
Add the peas to the Napoli and cook until it returns to the boil
Add the cream and cook for a few minutes after coming back to the boil
Half cook the penne in salted boiling water. It should be softened but still firm to bite.
Turn the penne, creamy Napoli and mushrooms into a casserole dish and cook in oven uncovered for 10 minutes
Take out of oven, stir in cheese and return to oven for a further 5 minutes
Serve in bowls
