Creamy Fusilli with Mozzarella and Turkey Ham
This comforting pasta dish brings together tender fusilli, a velvety tomato cream sauce, melted mozzarella, and golden turkey ham. Finished with briny olives and a shower of Parmesan, it's a crowd-pleasing weeknight dinner ready in just 30 minutes.
🛒 Ingredients
4 servings
- 14 oz (400 g) fusilli
- 1 onion, thinly sliced
- 1 can (14 oz) tomato parmigiana sauce
- ⅓ cup (80 ml) heavy cream
- 7 oz (200 g) mozzarella, diced
- 7 oz (200 g) turkey ham, diced
- A handful of pitted black olives
- ¼ cup (40 g) grated Parmesan
- Fresh flat-leaf parsley, chopped
- Olive oil, salt and black pepper
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Directions
- 1
Cook the fusilli in a large pot of well-salted boiling water with a drizzle of olive oil until al dente. Drain and set aside.
- 2
In a saucepan, sauté half the onion in olive oil over medium heat until golden. Stir in the tomato sauce and heavy cream, mix well, and simmer for 5 minutes over low heat. Remove from heat and set aside.
- 3
In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the remaining onion, then add the turkey ham and cook until lightly golden. Add the mozzarella and stir until it begins to melt. Toss in the olives and pour in the sauce to your liking.
- 4
Plate the fusilli, spoon over the creamy sauce, and finish with grated Parmesan and freshly chopped parsley.
💡 Chef's Tip
For a gratin-style finish, transfer everything to an oven-safe dish and broil for 5 minutes until the Parmesan is golden and bubbling.
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