BARILLA FETTUCCINE RIGATE
WITH PANCETTA AND ARRABBIATA SAUCE
Layers of complex flavours, sure to get your tastebuds moving.
- Total Fat
- Total Carbohydrates
500gr Barilla Fettuccine Rigate
1 jar Barilla Arrabbiata sauce
½ onion, thinly sliced
200gr pancetta, cubed
200gr swiss brown mushrooms, sliced
Pecorino or Grana Padano, grated
10 basil leaves, tornExtra virgin olive oil
Salt and pepper
Bring a large pot of water to the boil and add salt. We recommend 7 grams of rock salt per 1 litre of water.
COOK THE PASTA
Drop the Barilla Fettuccine Rigate into the water and stir. Cook according to the instructions on the pack.
PREPARE THE SAUCE
Gently cook the onion and pancetta in a large frying pan, then add the mushrooms and season. Add the Arrabbiata sauce and cook for a further few minutes.
DRAIN THE PASTA
Drain the pasta two minutes before the suggested cooking time and toss in with the sauce. Allow to cook together for another minute, then add basil.
SERVEServe immediately with a drizzle of Extra Virgin Olive oil and grated Pecorino or Grana Padano.