Angel Hair Pasta With Prosciutto and Wild Mushrooms
- Ready In:
- 1⁄2 lb wild mushroom
- 3⁄4 lb ripe tomatoes, peeled (roma or cherry)
- 1⁄4 lb thinly sliced prosciutto
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 rosemary sprigs or 1/2 teaspoon dried rosemary
- 1⁄2 lb angel hair pasta or 1/2 lb vermicelli
- 1⁄2 cup whipping cream
- 2 tablespoons butter
- 3⁄4 cup parmesan cheese
- 1⁄2 cup fresh basil, shredded
- Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
- Cut the tomatoes into 1/2 inch cubes.
- Cut the prosciutto into very thin strips.
- Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
- Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
- Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
- Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
- Serve with remaining Parmesan cheese.
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