Creamy Garlic Pasta With Mushrooms and Prosciutto

Submitted by lazyme

"From the October 1995 Bon Appetit. Feel free to substitute the peas with broccoli or sundried tomatoes or any other veggie that appeals to you."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 236.59 ml low sodium chicken broth
• 177.44 ml whipping cream
• 3 large garlic cloves
• 1.23 ml dry crushed red pepper
• 118.29 ml freshly grated parmesan cheese
• 14.79 ml butter
• 340.19 g cremini mushrooms or 340.19 g button mushrooms, cut into 1/2-inches pieces
• 340.19 g penne or 340.19 g other tubular pasta
• 354.88 ml frozen green peas, thawed
• 8 slice prosciutto, cut crosswise into 1/4-inch-wide strips
• additional freshly grated parmesan cheese

directions

1. Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan.
2. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.
3. Remove from heat.
4. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
5. Melt butter in large nonstick skillet over medium-high heat.
6. Add mushrooms; saute until brown and tender, about 8 minutes.
7. Remove from heat.
8. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
9. Drain pasta and return to pot.
10. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes.
11. Mix in prosciutto.
12. Cover and let stand 1 minute.
13. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

Reviews

[cgmonster]

I'm happy to be the first reviewer of this excellent recipe! We really liked the flavor, and the little bit of added spice the red pepper adds. My DW does not like mushrooms, so I had to leave them out. If you like a lot of sauce, use 1-1/2 to 2 times of the amount in the recipe.