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Fettuccine rigate with mushroom and pancetta in a rich arrabbiata sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious and easy pasta recipe by Barilla to elevate your dinner menu.
Ingredients:
  • 500g fettuccine rigate
  • 1 jar Arrabbiata Pasta Sauce
  • 1/4 onion, thinly sliced
  • 200g cubed pancetta (guanciale)
  • 200g swiss mushrooms, sliced
  • Pecorino or Grana Padano, grated, to serve
  • 10 basil leaves, torn
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Drop the Barilla Fettuccine Rigate into a pot of generously salted boiling water and cook as per package directions.
  • Saute the onion and pancetta in a large frying pan until tender, then toss in the mushrooms and season to taste.
  • Incorporate the flavorful arrabbiata sauce and simmer for a few more minutes.
  • Cook the pasta until it is perfectly al dente. Toss the drained pasta into the sauce and cook for an additional minute before adding the fresh basil.
  • Drizzle with extra virgin olive oil and sprinkle with grated Pecorino or Grana Padano before serving.

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