In a large skillet, heat oil over medium-high heat; saute prosciutto until golden, about 5 minutes.
Add onion, garlic, mushrooms, basil pepper & salt; saute until mushrooms are golden, about 8 minutes. Add wine and boil until almost no liquid remains, about 1 minute.
Add tomatoes, stir in tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened (approx. 5 mins) *At this point you could cool the mixture for 1/2 hr and then refrigerate in an airtight container for 24 hrs if you want to make ahead*
In a large pot of boiling, salted water, cook farfalle until tender but firm, approx. 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat.
Transfer to a 2.5L baking dish, sprinkle with Parmesan Reggiano and bake for 30 minutes, or until bubbly, in a 375F oven.
Monday, October 4, 2010
Baked Farfalle with Prosciutto and Mushrooms
BAKED FARFALLE WITH PROSCIUTTO & MUSHROOMS
1 tbsp EVOO
4 oz prosciutto, diced
1 onion, chopped
3 cloves garlic, minced
3 cups sliced cremini mushrooms (about 250g)
1 1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp salt
1/2 cup white wine
1 can (28 oz/796mL) of diced tomatoes
2 tbsp tomato paste
1/3 cup whipping cream
5 cups farfalle pasta (bow tie)
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan Reggiano cheese