Pasta with Ham and Porcini Mushrooms

Ingredients

• 30 g dried porcini mushrooms
• 100 g smoked ham
• 2 Garlic cloves
• Parsley (2 tbsp finely chopped)
• Basil (2 tbsp finely chopped)
• 100 g oil‑pickled mushrooms
• 2 tbsp olive oil
• 1 can peeled tomatoes (400 g)
• Salt
• Pepper (freshly ground)
• 2 dried peperoncini
• 400 g fusilli

Instructions

1. 1.

   Soak the mushrooms in lukewarm water, then finely chop. Dice the ham, peel and mince the garlic. Drain the pickled mushrooms.

2. 2.

   Sauté the porcini with the ham and garlic in oil. Add the herbs and pickled mushrooms. Chop the canned tomatoes and add them. Season everything with salt, pepper and crushed peperoncini, and simmer gently for 15 minutes at low heat.

3. 3.

   At the same time bring plenty of water to a boil and season it. Cook the pasta in abundant boiling salted water until al dente. Drain in a colander and mix with the mushroom sauce.