Fusilli arrabbiata with harissa

Preparation

1. Halve the fennel, remove the outer layer and the thick stems from the fennel bulb. Finely chop the green tops and set them aside for garnish. Cut the fennel into thin wedges.
2. Heat 3 tablespoons of oil in a sauté pan, add the onion and garlic, and sauté for a few minutes without browning. Add the fennel and cook for another 5 minutes. Add the diced tomatoes, half a can of water, the harissa, olives, and parsley. Bring the sauce to a boil, reduce the heat, and simmer gently for another 20 minutes, or until the fennel is tender. Season to taste with salt and pepper.
3. Meanwhile, cook the GoGastro corn & rice fusilli according to the instructions on the packaging until al dente. Drain the cooking water.
4. Meanwhile, heat 3 tablespoons of oil in a frying pan, add the mushrooms to the pan, and cook for about 5 minutes until tender. Season with salt and pepper.
5. Divide the pasta among 4 deep bowls, spoon the sauce alongside, top with the mushrooms, and sprinkle with finely chopped fennel tops and optionally grated cheese.

SWITCH SOMETHING

Delicious with braised chicken thigh or crumbled feta cheese.

Cooking as a pro
Chefs choose canned San Marzano tomatoes from Italy for a rich tomato sauce. Stir 1-2 tablespoons of finely chopped salted lemon zest into the sauce at the last moment for an extra flavor kick.