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Fusilloni Pasta with Spinach & Spanish Ham

Yields1 Serving

Screen Shot 2015 01 15 at 12 YeY

 1 package Tantillo Artisanal Fusilloni Pasta, 1/4 cup reserved pasta water
 Chopped white onions
 Button mushrooms
 Arrabiatta marinara sauce
 Spanish Jamon
 Tantillo Premier Extra Virgin Olive Oil
 Baby spinach, chopped

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


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


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


Finally add chopped spinach and white onions.


Sprinkle pepper on top and a little cheese.