Fusilloni Pasta with Spinach & Spanish Ham

April 8, 2016


1 package Tantillo Artisanal Fusilloni Pasta, 1/4 cup reserved pasta water

Chopped white onions

Button mushrooms

Arrabiatta marinara sauce

Spanish Jamon

Tantillo California Extra Virgin Olive Oil

Baby spinach, chopped


1Cook fussilloni pasta in pot until al dente, about 7-8 minutes.

2Meanwhile, saute mushrooms and Spanish jamon in Tantillo California Extra Virgin Olive Oil. Add arrabiatta sauce, and let simmer about 5 minutes.

3Add pasta when it is al dente, along with reserved pasta water.

4Finally add chopped spinach and white onions.

5Sprinkle pepper on top and a little cheese.


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