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🍝 Pasta with Ham and Porcini Mushrooms

454 kcal · 30 min · 4 servings

Ingredients

• 30 g dried porcini mushrooms
• 100 g smoked ham
• 2 garlic cloves
• Parsley (2 tbsp each finely chopped)
• Basil (2 tbsp each finely chopped)
• 100 g mushrooms marinated in oil
• 2 tbsp olive oil
• 1 can peeled tomatoes (400 g)
• Salt
• Pepper (from the mill)
• 2 dried chili peppers
• 400 g fusilli

Instructions

1. 1. Place the mushrooms in a bowl and cover them with lukewarm water.
2. 2. Let the mushrooms soak for a few minutes.
3. 3. Chop the soaked mushrooms into small pieces.
4. 4. Cut the ham into fine cubes.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Drain the soaking water from the mushrooms.
8. 8. Pour the mushrooms into a colander to drain well.
9. 9. Heat oil in a pan.
10. 10. Sauté the porcini mushrooms, ham, and garlic in the hot oil.
11. 11. Add the herbs to the pan.
12. 12. Add the drained mushrooms.
13. 13. Take the tomatoes out of the can.
14. 14. Cut the tomatoes into smaller pieces.
15. 15. Add the tomato pieces to the pan.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Crush the peperoncini.
19. 19. Add the crumbled peperoncini to the pan.
20. 20. Set the heat to a low level.
21. 21. Let the sauce simmer gently for about 15 minutes.
22. 22. Fill a large pot with water.
23. 23. Bring the water to a boil.
24. 24. Add salt to the boiling water.
25. 25. Add the pasta to the salted water.
26. 26. Cook the pasta until it is firm to the bite (al dente).
27. 27. Drain the pasta in a colander.
28. 28. Mix the drained pasta with the mushroom sauce.

Nutrition per serving

• kcal: 454
• Protein: 21 g · Fett/Fat: 7 g · Carbs: 75 g