This Creamy Ham and Mushroom Pasta has a boozy secret ingredient

Cream based pastas are a plenty. Our Creamy Ham and Mushroom Pasta though takes it up a notch with its addition of sherry or brandy into the mix. The spirit adds a touch of sophistication and an undeniable boozy sweetness to the sauce. Prepare it for your loved ones or whenever you need a pasta pick me up!

Makes 7-8 servings

1/3 cup Butter
1 Tbsp Minced garlic
2 cans Whole mushrooms, drained and halved (liquid reserved, about 1 cup)
2 Chicken broth cubes
½ cup Frozen green peas, blanched and drained
10 slices Sweet ham, diced
2 cups All-purpose cream
3 Tbsps Sherry or brandy
½ tsp Salt
¼ tsp White pepper
500g Fusilli pasta, cooked according to instructions
½ cup Grated Parmesan cheese

1. In a large saucepot, melt butter over medium heat. Add garlic and sauté, but do not brown. Add mushrooms and stir until heated through.

2. Add chicken broth cubes and stir to dissolve. Mix in green peas and ham.

3. Pour cream and continue cooking over low heat. Add water from canned mushrooms and sherry. Simmer for 10-15 minutes while stirring occasionally. Season with salt and white pepper.

4.Once sauce is cooked, mix in cooked fusilli pasta and grated Parmesan cheese. Serve immediately.

Try these other cream-based pasta perfections:

Red Pasta

Creamy Chicken and Blue Cheese Fettucine

Tomato Basil Penne with Grilled Chicken

Recipe by Nina Daza-Puyat
Photographed by Ron Mendoza