Fusilli with Prosciutto & Leeks
Leeks are related to both garlic and onions but have a milder, subtler flavour and require a longer cooking time. You can replace the leeks with 3 cups (750 mL) of chopped spinach.
- 1 Ib (500 g) fusilli
- 2 Tbsp (30 mL) olive oil
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 12-14 prosciutto slices, cut into 1/2-inch (1 cm) pieces
- 1 leek, cleaned and cut lengthwise into thin slices
- 2 cups (500 mL) vegetable stock
- 2 Tbsp (30 mL) balsamic vinegar
- ]/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) ground black pepper
- 1/2 cup (125 mL) chopped fresh Italian parsley
- 1/4 cup (60 mL) grated Parmesan cheese
Preparation time 15mins
Cooking time 50mins
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes, or until al dente.
While the pasta is cooking, heat the oil in a large saucepan. Saute the carrot, celery, onion, and garlic for about 2 minutes. Add the prosciutto. Cook for 3-4 minutes. Add all of the remaining ingredients, except the parsley and Parmesan cheese. Bring to a boil then reduce the heat. Simmer the sauce for 10-12 minutes, or until the liquid is reduced by half.
Drain the pasta and return it to the pot. Add the sauce and toss to coat. Add the parsley and Parmesan cheese. Toss. Serve immediately.