fresh tomato fusilli

February 28, 2011

makes about 4 servings

8 oz fusilli
4 c sliced fresh mushrooms
1/4 c chopped onion
1 clove garlic, minced
1 T olive oil or cooking oil
3/4 c chicken broth
1 tsp all-purpose flour
2 c red/yellow cherry tomatoes, halved
1/4 c finely chopped prosciutto or cooked ham
2 T snipped fresh basil
1 T snipped fresh oregano
1/4 c shredded parmesan cheese


  1. cook pasta according to package directions; drain. return pasta to pan.
  2. meanwhile, for sauce, in a large skillet cook mushrooms, onions, and garlic in hot oil about 5 minutes or until tender. stir chicken broth into flour; add to mushroom mixture. cook and stir over medium heat until slightly thickened and bubbly.  cook and stir 1 minute more. stir in tomatoes, prosciutto/ham, basil, and oregano. pour over pasta; toss to coat.
  3. transfer to a warm serving dish. sprinkle with parmesan cheese.


this was surprisingly tasty. i didn’t realize how much taste chicken broth can give a sauce. the ham also gave the sauce a nice kick too. i just bought some luncheon ham. goodness, the sauce has such a wonderful aroma to it; the spices definitely bring out all the flavors. and this was pretty easy to make also. i didn’t use the parmesan cheese like they suggested and i used just regular tomatoes instead of the cherry ones. this sauce was more watery than i liked (may be due to using regular tomatoes instead of cherry), so i added twice as much flour to it. once the sauce cooled, it became thicker.

this is excellent with tossed salad and garlic bread =]

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