1. Begin prep by dicing pancetta, (if it did not already come this way), onion, red pepper and chopping mushrooms.
2. Bring a pot of water to a gentle boil and add a large dash o salt to the boiling water and continue to boil gently till salt has completely dissolved.
3. Add the 2 cups of whole wheat pasta to the boiling water, stirring occasionally to prevent sticking. Have a test nibble on the pasta now and again to ensure you get the desired Al Dente texture
4. When the pasta is about half way done begin heating the olive oil in a wok over a low to medium heat.
5. Add the pancetta, garlic and onion to the wok to cook gently to sweat the onions and until the pancetta is slightly golden.
6. At this point the pasta should have finished cooking. If it hasn't, remove the mixture in the wok from the heat to allow the pasta time to cook.
7. Strain the water from the pasta and allow to cool slightly. Whilst the pasta is cooling bring the wok back to heat, it the mixture is a little dry and a little olive oil to loosen it up.
8. When wok returns to medium heat, add the pasta, constantly toss the pasta in the wok as if it is left sitting in one place for too long it will burn really easy. At this point add the gulp of red wine and stir until it has reduced. At this point we can go ahead and add the red pepper, mushroom, and season with basil, black pepper and chilli flakes.
9. Continue to stir until everything is well mixed.
10. When everything in the wok is well mixed, go ahead and divide into bowls, this is when we can drizzle it with the extra virgin olive oil (or chilli infused if you're lucky enough to find it). Toss the pasta around in the bowl with the oil to prevent this dish from being very dry and hard to swallow, you may want to add a little more than a tablespoon, it’s all down to preference.
11. Eat and Enjoy
When making this dish I like to use a double sided chopping board, one side for meat the other for veg, a wooden chopping board works great here.
To keep the wash load down I like to use a meat cleaver knife, not only is this knife handy because you can slice, dice, chop and crush with the blade, but it keeps the wash load down because you can cut the veg and use the side of the blade to lift it from the board to the pan, this cuts out using a bowl to store it in until the ingredient is required.
When you leave the pasta in the strainer to cool down a little, it’s a handy tip to drizzle some olive oil over it whilst you do the rest of the preparation before it is ready; this prevents the pasta from clumping together as it cools.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (394g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 362 (35%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 6g|
|Cholesterol 201.4mg||62 %|
|Sodium 527mg||18 %|
|Potassium 732.5mg||19 %|
|Total Carbohydrate 130.3g||38 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 128.7g|
|Protein 33.3g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1032
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