Fusilli with Shiitake Mushrooms Broccoli Rabe and Prosciutto Sauce

Total Time:
35 min
5 min
30 min

4 servings

  • 1 pound fusilli pasta
  • 1 pound broccoli rabe, trimmed and cut into 1-inch pieces
  • For the Sauce:
  • 1/2 cup olive oil
  • 1/2 cup minced shallots
  • 1 clove garlic, minced
  • 6 -8 ounces Shiitake mushrooms, trimmed and sliced
  • 1 6 -8 ounce piece of Prosciutto or similar cured ham, cut into small dice or strips
  • 1/2 -1 teaspoon dried hot red pepper flakes to taste
  • 1/3 cup chicken stock or broth
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh chives
  • 2 tablespoons fresh tarragon
  • Freshly grated Parmesan cheese, optional garnish
  • Sundried tomatoes, optional garnish
  • First make the sauce. In a skillet heat oil. Add shallots and cook, stirring for 1 minute. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic, prosciutto, and red pepper flakes and cook for 30 minutes, and then add chicken stock or broth and simmer for 1 minute. To your pasta, bring a large pot of water to a full rolling boil. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to a serving dish. Top with sauce, mixing well. Garnish if desired.

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