Fusilli with Shiitake Mushrooms Broccoli Rabe and Prosciutto Sauce

• 1 pound fusilli pasta
• 1 pound broccoli rabe, trimmed and cut into 1-inch pieces
• 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.
2. In a skillet heat oil.
3. Add shallots and cook, stirring for 1 minute.
4. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden.
5. 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.
6. To your pasta, bring a large pot of water to a full rolling boil.
7. When the water is ready, add your pasta.
8. Remember start your cooking time when the water returns to a boil, not when you add the pasta.
9. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta.
10. Drain pasta and broccoli rabe in a colander and transfer to a serving dish.
11. Top with sauce, mixing well.
12. Garnish if desired.

pasta, broccoli rabe, olive oil, shallots, clove garlic, shiitake mushrooms, cured ham, pepper, chicken, parsley, fresh chives, fresh tarragon, parmesan cheese, tomatoes

Taken from www.foodnetwork.com/recipes/fusilli-with-shiitake-mushrooms-broccoli-rabe-and-prosciutto-sauce-recipe.html (may not work)