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
- 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.
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)