This is a slimmed-down, convenient riff on straw and hay pasta, a traditional Italian dish that’s a mix of spinach- and egg-noodle tagliatelle with ham in a cream sauce.
Serve with roasted asparagus or Brussels sprouts for an easy midweek supper.
Broken Spaghetti With Mushrooms and Ham
4 servings
Kosher salt
8 ounces dried spaghetti, lengths broken into thirds
2 tablespoons olive oil
2 tablespoons finely chopped garlic
8 ounces stemmed, thinly sliced mushrooms, such as button, white or cremini
Freshly ground black pepper
1/3 cup dry white wine
4 ounces low-sodium ham, cut into strips that are 1/4-inch wide and 1 1/2 inches long
1/2 cup homemade or no-salt-added chicken broth
3 tablespoons finely chopped fresh parsley
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Bring a large pot of water to a boil over medium-high heat. Add a generous pinch or two of salt, then the pasta. Cook according to the package directions. Drain in a colander.
Meanwhile, heat the oil in a large nonstick skillet or saute pan over medium heat. Add the garlic and reduce the heat to medium-low; cook for about 6 minutes, until the garlic is soft and aromatic. Increase the heat to medium-high and add the mushrooms. Season lightly with salt and pepper. Cook, stirring occasionally, for 5 or 6 minutes, until the mushrooms are soft and just about to brown.
Carefully pour in the wine and increase the heat to high, cooking until the wine has almost entirely evaporated, leaving the mushrooms moist but not swimming in liquid. Reduce the heat to medium-high; add the ham and the broth, stirring to incorporate. Once the broth comes to a boil, take the skillet or pan off the heat.
