Monday, October 4, 2010

Baked Farfalle with Prosciutto and Mushrooms

This is one of those comforting type of pasta dishes that can be frozen and reheated or just eaten immediately because it smells soooo good!  Personally I find there are fewer seductive savoury flavours than the combination of cremini mushrooms, whipping cream and prosciutto together!!!  Try this with a glass of crisp white wine and you'll know what I mean!

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

  • 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.

  • ENJOY!!

No comments:

Post a Comment