Store cupboard ingredients, spices and seasonal veg make this recipe the tastiest way to get 3 of your 5 a day
50ml olive oil, plus 1 tbsp 2 fennel bulbs, finely sliced 2 onions, finely sliced 4 garlic cloves, crushed 2 red chillies, deseeded and finely sliced 4 tbsp tomato purée 250g pack streaky bacon, diced 350g fusilli 280g baby chestnut mushrooms, sliced small pack parsley, roughly chopped, to serve Parmesan, grated, to serve
Bring a large saucepan of salted water to the boil. Heat 1 tbsp oil in a large pan over a medium heat and fry the fennel and onion for 15 mins, or until softened. Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more. Toss in the bacon and fry for 5-6 mins.
Meanwhile, cook the pasta according to pack instructions. Add the mushrooms to the frying pan, stir and cover for 8 mins, or until the mushrooms are soft.
Drain the pasta, adding a ladle of the cooking water to the sauce. Tip in the pasta and stir to coat. Add the rest of the oil and scatter over the parsley and Parmesan.