Fusilli Pomodoro | Peachy the Magazine

Ingredients

• 1 pound fusilli pasta
• 16 ounces good bacon or pancetta, or 8 ounces guanciale
• ¼ cup extra virgin olive oil
• 4 stalks celery, halved and thinly sliced
• ½ red onion, chopped
• Red pepper flakes, to taste (approximately ¼ teaspoon)
• 12 ounces mixed mushrooms, such as shiitaki, white button, or baby bella
• 6 garlic cloves, thinly sliced
• ½ cup white wine
• 1 teaspoon red wine vinegar
• 1 (28-ounce) can San Marzano whole peeled tomatoes
• ½ cup vegetable stock
• 2 tablespoons butter
• 1 cup heavy cream (or more, to taste)
• 1 orange, washed and zested
• ½ cup freshly grated Parmesan cheese
• Torn basil leaves
• Maldon finishing salt and extra Parmesan, for serving