Fusilli Alla Silana

Preparation:

Preparation: In an earthenware pan, brown the ham cut into tiny cubes in the oil, the mushrooms cut into small pieces (if dry, you will have already soaked them in warm water) and the garlic which you will remove as soon as it is golden brown. Add the tomatoes without the seeds and the vegetable water, the chopped basil, the minced parsley, the hot pepper powder and the salt. Cook over low heat with the pan covered. Boil the fusilli, drain them al dente, pour them into the pan with the sauce, turn them over, keeping them on the heat for a few minutes and sprinkle with pecorino cheese before serving.