BARILLA FETTUCCINE RIGATE
WITH PANCETTA AND ARRABBIATA SAUCE
- Total Fat
- Total Carbohydrates
Layers of complex flavours, sure to get your tastebuds moving.
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
1 TO START
Bring a large pot of water to the boil and add salt. We recommend 7 grams of rock salt per 1 litre of water.
2 COOK THE PASTA
Drop the Barilla Fettuccine Rigate into the water and stir. Cook according to the instructions on the pack.
3 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.
4 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.
5 SERVEServe immediately with a drizzle of Extra Virgin Olive oil and grated Pecorino or Grana Padano.