A quick Italian chili recipe!
Pasta con funghi, aglio, olio e peperoncino
(mushrooms, oil, garlic and chili pepper)
This Italian chili recipe is one of the simplest, tastiest recipes around. If you do it against a clock, I reckon you can do it in 15-20 minutes with a bit of practice. Brilliant if you’re in a rush!
Tip: the general thought is that you should cook 100 grams of pasta (weighed before cooking!) per person. And if your guests are good eaters, no less than 100 grams per person.
10 Large fresh mushrooms (Porcini – if you can find them – are wonderful)
6 Tablespoons of Extra Virgin Olive Oil
2 Cloves of garlic
1 Chili pepper
Preparation and cooking instructions:
Put a large pot of water on to boil for your pasta and add a tablespoon and a half of salt.
In a separate large, deep frying pan, heat up your Olive Oil (until it shimmers) and cut your clove of garlic into 4.
Add your garlic to the oil and let it turn golden (this usually takes 2-3minutes) and then take it out.
Tip: it’s very important that you take out the garlic, otherwise it’ll keep cooking and eventually burn, turning the oil bitter!
Tail your mushrooms (cut off the part closest to the soil) slice each one into 4 quarters and add to the oil. Then slice your chili pepper into rings and add it to the oil.
You should leave these to cook for about 7-10 minutes stirring with a wooden spoon.
The water for your pasta should be just about boiling now, so cook your pasta (taking note of the cooking time on the pack). If you want to know how to cook the perfect pasta click here.
Give your mushrooms and chili one last stir, turn off the heat and wait for your pasta.
Once your pasta is ready, strain and add to the frying pan.
Turn the heat back on to a medium flame, mix well, serve and tuck into your Italian chili recipe!