Death Star Employee Intranet

Recipe of the Week

Penne a la Arrabiata

Ingredients:
• 2 cup flour
• Olive oil
• Light malt vinegar
• 1 large onion, diced
• 1 green pepper, diced
• 50 g bacon, diced
• 2 cloves of garlic
• 6 cup mushrooms, sliced
• 2 400g tins of chopped tomatoes
• 2 green chillies, optional
• 1 small pot of single cream, optional
• Salt, pepper, and some Parmesan for topping

Directions:
1. First put the tomatoes and bacon into a pan and set them simmering. Add a dash of vinegar and some salt and pepper. You want to boil them down to make a nice thick sauce. This will probably take about 15 minutes. If you think the chillies will be too spicy, then add a drop of single cream to the mixture about halfway through.
2. Whilst this is doing dice the vegetables and put the water on for the pasta. Heat up a couple of tablespoons of olive oil in a frying pan. Add the onions and peppers first, giving them about five minutes to soften. Add in the garlic and chilli, and get the pasta going (assuming the pasta will take 10 minutes - adjust accordingly). Give the vegetables a few more minutes, stirring to make sure it doesn't stick and the garlic doesn't burn, before adding the mushrooms. Add salt and a good helping of pepper at this point. Give these another 3 to 5 minutes.
3. By now the tomato sauce should be getting quite thick. Transfer this to the frying pan with the vegetables. Leave this to simmer for about ten minutes. Whilst this is going on your pasta should have just about been cooked. Drain it and mix in a little olive oil or butter to stop it sticking together. Add the sauce when done, and serve with a sprinkling of Parmesan.