Prep 15 mins
Cook 30 mins
This comes from Dominic's on the Hill in St. Louis
- 1 cup wild mushroom, sliced
- 1 ounce virgin olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 large tomatoes, peeled and chopped
- 2 garlic cloves, crushed
- 1 ounce prosciutto, cut into strips (match sticks)
- 2 tablespoons fresh parsley, finely chopped
- 2⁄3 cup dry white wine
- 2⁄3 cup grated parmesan cheese
- 1⁄2 cup 40% cream
- 1 lb dried farfalle noodles (bowtie)
- 1⁄2 cup frozen peas
- add salt & freshly ground black pepper
- . In a large pan, heat olive oil and saute the ham, onion, and garlic, stirring for about 3 minutes until onion is soft.
- 2. Add tomato, muchrooms, and peas. Cook for about 5 minutes. Add wine, and simmer for 3 minutes. Add cream and butter, simmer for another 5 minutes. Then add salt and plenty of black pepper.
- 3. Cook the Farfalle in a large saucepan in rapidly boiling, salted water for about 10 minutes, or until "al dente". Drain the pasta thoroughly, add to the sauce and toss with cheese and parsley to mix. Taste for seasoning and serve immediately with some extra parmesan cheese on the side.
- **I use this recipe during Lent and substitute the ham for shrimp (about a half pound) - it is yummy!