Recipe courtesy of Michele Urvater

Fusilli with Shiitake Mushrooms Broccoli Rabe and Prosciutto Sauce

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.