Quattro Staggione

1. 1

   1. Brown the onion in the olive oil over medium heat for a minute until softened

2. 2

   2. Add the garlic and continue to brown until the onion is translucent

3. 3

   3. Add the tinned tomatoes, water, Italian herbs, salt and pepper and bring to boil on high heat

4. 4

   4. Turn heat down to gentle simmer, stir occasionally until Napoli has combined and slightly thickened, approx 15 minutes. It should still be quite running as it needs enough liquid to finish cooking the penne

5. 5

   5. Meanwhile, heat over to 250C

6. 6

   6. Brown bacon in frypan, then add to Napoli

7. 7

   7. In the same pan, melt butter and then add mushrooms and salt, stirring to incorporate the brown bits from the bacon. Turn to high until the liquid is absorbed then reduce heat to low

8. 8

   8. Once the mushrooms have shed their liquid turn the heat to high and cook, stirring until the mushrooms have browned. Then set aside.

9. 9

   9. Add the peas to the Napoli and cook until it returns to the boil

10. 10

    10. Add the cream and cook for a few minutes after coming back to the boil

11. 11

    11. Half cook the penne in salted boiling water. It should be softened but still firm to bite.

12. 12

    12. Turn the penne, creamy Napoli and mushrooms into a casserole dish and cook in oven uncovered for 10 minutes

13. 13

    13. Take out of oven, stir in cheese and return to oven for a further 5 minutes

14. 14

    14. Serve in bowls

* Per serving · 4 servings · Values may vary.