FUSILLI POMODORO
Serves 5 – 6
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