Recipe courtesy of Michele Urvater
Fusilli with Shiitake Mushrooms Broccoli Rabe and Prosciutto Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 826
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 97
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 35
- Sodium
- 1419
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
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
Directions
- 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.