6 oz. pancetta, sliced 1/4 inch thick and cut into strips
3 tbsp. unsalted butter
12 oz. field mushrooms, washed and sliced
1 onion, peeled and diced
2 cloves garlic, peeled and chopped
1 1/2 lb. plum tomatoes, skinned, seeded and diced
1 lb. dry penne noodles
2 tbsp. fresh basil, washed, picked and sliced
1 tbsp. fresh parsley, washed, picked and chopped
salt and pepper
1 tsp. chilli flakes or 1 hot banana pepper
Method:
1) Heat two tbsp. of olive oil in a heavy- bottomed pan over medium heat. Add the pancetta or bacon and cook until it is starting to become crisp. Drain off the oils and set the pancetta aside.
2) Heat the same pan with the butter and mushrooms and cook until most of the juices have evaporated. Set aside with the pancetta.
3) Heat the remaining olive oil over a medium-low heat. Add the onion, garlic and hot pepper. Cook for 4 to 6 minutes or until the onion is translucent. At this point, it has lost is raw flavor. Add the tomatoes and bring to a full simmer, then drop to a gentle simmer. Cook for about 20 minutes, until rich and thick.
4) Fill a large pot (about 6 qt.) with cold water. Bring the water to a full boil. Add 1 tbsp. salt. Add the pasta and stir once. Cover the pot until it returns to a boil. Cook until the pasta is al dente meaning "to the tooth". The pasta should have some "chewiness" left. Drain the pasta.
5) Add the pasta to the sauce. Return the bacon and mushrooms to the sauce. Raise the temperature and heat through. Add the basil and parsley. Season the dish with salt and pepper to taste. Divide into hot bowls and serve.
