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This recipe combines pasta, prosciutto, tomatoes, wild mushrooms and peas in a creamy Parmesan wine sauce for an elegant, mouth-watering Italian dish. It originated with Chef Dominic Galati of Dominic's on the Hill, in St. Louis' "Little Italy". Don't let the list of ingredients hold you back - if you prep everything before you start, it's fast sailing. Italians might serve this as an appetizer, but I serve it as a one-dish meal.
- 12 ounces farfalle pasta (bow tie)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (3 ounce) package prosciutto, slices cut cross-wise into 1-inch wide strips
- 1 large tomato, peeled, seeded and chopped
- 1 cup sliced wild mushroom, stems removed
- 2⁄3 cup dry white wine
- 1⁄2 cup heavy whipping cream
- 2 tablespoons butter
- 1 cup frozen peas
- salt and pepper, to taste
- 1⁄2 cup freshly shredded parmesan cheese, plus extra for garnish
- 2 tablespoons finely chopped fresh Italian parsley
- In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water.
- While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper.
- Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley.
- Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.