Wednesday, March 7, 2012

FUSILLI with Bacon, Onions, Pepper, & Mushrooms !!

A Guaranteed Crowd-Pleaser- "FUSILLI with Bacon, Onions, Pepper, & Mushrooms !!"
No Mushrooms in the Refrigerator? 
Saute some Onions and Peppers instead!
This dish is also Delicious with Just Onion and Bacon, or Pancetta or Sausage
AND 
Onions. Peppers and Mushrooms For The Veg Eater Friends!

Ingredients:-
Coarse salt and freshly grounded pepper
1 tbsp of extra-virgin olive oil
3 Slices thick-cut bacon or pancetta, cut into 1/4 inch pieces (about 3/4 cup)
1 Large yellow onion, halved lengthwise and thinly sliced (3 Cups)
1-2 Green bell peppers thinly sliced (1 1/2 cup)
10 Ounces cremini mushrooms, trimmed and cut into 1/4 -inch slices (3 cups) 
* Dried Mushrooms can also be used instead.
3/1 Pound Fusilli or other short pasta
1 Cup loosely packed fresh mint or parsley leaves, chopped
2 Ounces finely grated Parmesan cheese
Method:-
1. While bringing a large pot of salted water to boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 min. Add onion and a pinch of salt, and cook, stirring frequently, until tender, another 5-6 minutes.
2. Pushing onion and bacon to edge of skillet, add thinly sliced bell pepper to center in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until the bell pepper begins to sizzle.
3. Add the thinly sliced mushrooms and saute for another 3 mins.
4. Reduce heat to medium or low, sprinkle bell peppers and mushrooms with salt, and stir onion and bacon into the mushrooms and peppers. Cook mixtures, stirring occasionally, until the greens and mushrooms are tender, about 3-4 minutes.
5. When water boils, and pasta to boiling water and cook until almost al dente, about 8-10 minutes (do not drain water).
6. Transfer pasta to skillet using strainer . Reduce heat to low, and gradually stir in 1 Cup Pasta Water, about 1/2 cup at a time. 
7. Toss over low heat until the sauce is silky and pasta is well coated, 2-3 minutes approx.
8. Turn off heat. Stir in mint or parsley, and half the cheese.
9. Season with freshly grounded Black Pepper. 
10. Divide among 4 bowls, and top with the remaining cheese.

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