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Gordon McDermott’s Elicoidali pasta with fennel, salami, chilli & mascarpone
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We challenged Brian Turner and Waitrose Cookery School chef Gordon McDermott to cook the perfect pasta dish for a Friday night in. Gordon's dish was the winner. To see Brian's dish, click here.
180g essential Waitrose Elicoidali Pasta
4 tbsp extra virgin olive oil
1 bulb fennel, halved and thinly sliced
1 red onion, peeled, halved and thinly sliced
1 green chilli, deseeded and finely chopped
81g pack Waitrose Italian Salami With Fennel, sliced
60g essential Waitrose Mascarpone
25g pack flat leaf parsley, roughly chopped
1. Cook the pasta in boiling water for 12 minutes.
2. As soon as you’ve added the pasta to the water heat the oil in a large frying pan over a medium heat and add the fennel. Fry without turning for 1 minute then turn over. Add the onion and chilli and cook for a further 2 minutes over a medium heat.
3. Using a wooden spoon push the fennel, onion and chilli to one side of the pan and add the salami. Fry for approximately 1 minute then mix through with the rest of the ingredients in the pan.
3. Add the mascarpone to the pan with 6 tablespoons of the boiling pasta water and stir through. Set aside and keep warm.
4.Drain the pasta and add to the pan with the parsley and stir through. Season and serve.