Method
Step 1
Put a frying pan on medium to high heat with a few glugs of olive oil. Sauté the onions in the hot oil until translucent (about 4 or 5 minutes). Then add the garlic, chilli, rosemary, thyme and mushrooms. Season to taste. Pan-fry until the mushrooms are nice and brown (about 5 minutes). Lastly, add the carrots, celery and Worcestershire sauce and cook until the carrots are just done (no more than about 4 or 5 minutes). Stir often.
Step 2
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent it from sticking together.
Step 3
Combine the penne and spicy vegetable mix and serve immediately.