with Cremini Mushrooms, red peppers and Rapini


500g Monastery Signature fresh Fettuccini pasta
1 bunch Rapini
2 Red bell peppers, sliced thin
1 cup Cremini mushrooms
½ Red onion
Fresh Parsley
2 garlic cloves
Quattrociocchio Extra Virgin Olive oil
Parmigiano Reggiano cheese
3 tbsp. Focu Meu bomba, (hot chili peppers in oil)
Salt & pepper, to taste


Cook the rapini in the salted boiling water for six minutes. Drain the water and move the rapini to a large bowl with cold water anf let sit for 10 minutes. Drain the water and chop in smaller pieces.

In a large saucepan, heat with enough oil olive to coat the bottom of the pan, sauté the chopped garlic, onions and hot chili peppers, for about 5 minutes at medium heat. Add mushrooms stirring often until golden brown then add the red peppers, chopped rapini and salt and pepper to your liking.

In the meantime, bring a pot of salted water to a boil, and cook the fettuccini pasta for 3 minutes, stirring so the pasta does not stick together. Remove the pasta and reserve about ½ cup of the pasta water and add to the sauce. Drizzle with oil olive and cook for another minute.

Serve with a generous sprinkle of Reggiano Parmigiana cheese and enjoy!

Courtesy of Monastery Bakery

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