Fusilli with ham

Name: Fusilli with ham - Leana E.
Ingredients: 300 g fusilli pasta; 200 g pressed ham; 1 can of crushed tomatoes; 5 cloves of garlic; 100 g grated cheese; salt; pepper; oregano; and basil to taste.

Pasta/Pizza - Fusilli with ham by Leana E. - Recipia

Fusilli with ham is a recipe perfect for those days when you want to quickly put something warm on the table. The pasta is boiled separately, while the sauce is prepared in a pan using pressed ham, garlic, and crushed tomatoes. In the end, the fusilli is mixed in the plate with the sauce and topped with grated cheese. It’s a simple dish that is easy to prepare for the family, without complicated steps. Quick Info Total time: not specified in the original recipe; the dish can be made in a short time. Preparation time: not specified. Cooking time: the pasta is boiled according to the instructions on the package, while the sauce is simmered on low heat until it reduces slightly. Servings: the quantities are suitable for multiple servings, enough for the whole family; the exact number is not specified. Difficulty: easy. Recipe type: quick pasta with ham, tomato sauce, and cheese. Ingredients 300 g fusilli pasta 200 g pressed ham, diced 1 can of crushed tomatoes 5 cloves of garlic 100 g grated cheese Salt, to taste Pepper, to taste Oregano, to taste Basil, to taste Preparation method 1. Boil the pasta Place the fusilli pasta in boiling salted water. Follow the time and instructions on the package, as these may vary depending on the type of pasta. Once cooked, drain and set aside until the sauce is ready. 2. Prepare the ham and garlic Dice the pressed ham. Place it in a pan along with the five cloves of garlic and lightly sauté, stirring continuously. The original recipe does not mention adding oil, so the dish is made without any additional fat. The ham should not be overly fried. It’s enough for it to gain a little color and heat up well with the garlic. 3. Add the crushed tomatoes When the ham is lightly browned, pour the crushed tomatoes from the can over it. If the sauce is too thick and needs more liquid, add a little water, just enough to cover the mixture. Stir to combine the tomatoes with the ham and garlic. 4. Let the sauce reduce Simmer the sauce on low heat until it reduces slightly and reaches the desired consistency. At this stage, season with salt and pepper, then add oregano and basil, all to taste. Stir occasionally and turn off the heat when the sauce is no longer watery, but remains fluid enough to coat the pasta. 5. Assemble the servings Place the cooked pasta on plates. Spoon the ham sauce over the top, then sprinkle with grated cheese. The dish is served warm. You can add the sauce over each serving just before serving, so that the pasta and cheese stay warm. Why I make this recipe often It’s a practical combination for busy days, as the pasta and sauce are prepared in parallel. The ingredients are simple, and the taste is balanced between the crushed tomatoes, lightly browned ham, garlic, and cheese. The recipe is also useful when you need to prepare food for several people. It doesn’t involve complicated techniques, and the sauce can be left on the heat longer or shorter, depending on the desired consistency. Tips and variations Tips Boil the pasta exactly according to the instructions on the package. The time varies from one manufacturer to another, and fusilli can become mushy if left too long in water. Stir the ham and garlic continuously in the first few minutes. This way, the ham browns evenly, and the garlic doesn’t stick to the pan. Add water only if necessary. The sauce shouldn’t be too liquid, but also not too thick, as it needs to spread easily over the pasta. Season gradually. The pressed ham and cheese may already be salty, so it’s better to taste the sauce before adding more salt. The cheese is added at the end, over the hot pasta. This way, it can soften easily from the heat of the dish. Substitutions The original recipe uses fusilli pasta, pressed ham, crushed tomatoes, and cheese. No mandatory substitutions for these ingredients are specified. If you don’t have fusilli, the principle of the recipe can be maintained with another type of pasta, but the boiling time should be checked on the package. For the other ingredients, changing the quantities or types of products may alter the taste and consistency of the sauce. Variations You can adjust the amount of oregano and basil according to your preferences. Similarly, the sauce can be allowed to reduce more for a thicker consistency or can remain a bit more fluid. The amount of grated cheese can be distributed directly over each plate, to taste. The basic recipe remains the same: boiled pasta, sauce with ham and tomatoes, then cheese. Serving ideas Serve the pasta immediately after adding the sauce and cheese. They are more enjoyable warm when the sauce easily coats the fusilli, and the cheese softens from the heat. You can place the sauce over the pasta on the plate or mix the pasta with the sauce before serving. Both options keep the steps and ingredients of the recipe intact. Frequently Asked Questions Can I use a different boiling time for fusilli? Yes, you should follow the instructions on the package of the pasta used. The time is not the same for all varieties. It’s important that the pasta is cooked before placing it in the plate with the sauce. How much water should be added to the sauce? The recipe does not specify an exact amount. Add only if necessary, just enough to cover the mixture and allow the sauce to simmer. Add a little at a time, then let the sauce reduce. When should the seasonings be added? Salt, pepper, oregano, and basil are added while the sauce simmers on low heat. Season to taste and keep in mind that the ham and cheese may already contribute to the salty flavor. Is oil necessary for browning the ham? The original recipe does not mention oil, so it is not included in the preparation. The ham is browned in the pan along with the garlic, stirring continuously. Can I put the cheese directly in the pan? In the described version, the grated cheese is placed over the pasta on the plate along with the sauce. There is no provision for adding it to the pan. Nutritional values The values are approximate, as the recipe does not specify the brand of pasta, the exact type of ham, the weight of the can of tomatoes, or the fat percentage of the cheese. As a reference, if the dish is divided into four servings, one serving may contain approximately: 450–550 kcal 60–70 g carbohydrates 20–28 g protein 10–18 g fat The final amount may vary depending on the ingredients used and the number of servings. The pasta contributes most to the carbohydrate intake, while the ham and cheese provide protein and fat. Sodium may be higher, especially if the ham and cheese are already salty, which is why salt in the sauce should be added carefully. Storage and reheating If there are leftovers, store the pasta with sauce in a sealed container in the refrigerator. Since the original recipe does not specify a storage period, it is recommended to consume them as soon as possible, rather than leaving them for several days. When reheating, heat only the portion you plan to eat and ensure it is heated thoroughly. The pasta absorbs the sauce over time, so after storage, it may become less creamy and drier than when freshly made. The cheese can be added at serving, over the warm portion, as specified in the recipe.

Fusilli with ham

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