Angel Hair Pasta With Prosciutto and Wild Mushrooms

Recipe by noway
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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