Bucatini With Chanterelles, Spring Peas, and Prosciutto
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup shelled fresh peas (or frozen peas, defrosted and drained)
- salt
- 1 lb fresh chanterelle mushroom
- 5 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled
- 2 ounces thinly sliced prosciutto, de parma chopped (or San Daniele prosciutto)
- fresh ground black pepper
- 1 1⁄2 lbs ripe fresh plum tomatoes, peeled, seeded, and crushed (or 2 c. canned Italian tomatoes crushed with their liquid)
- 1⁄4 cup chopped fresh Italian parsley
- 1 lb bucatini pasta or 1 lb perciatelli
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
directions
- If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside.
- Trim the tough ends and wilted spots from the mushrooms.
- Wipe them clean with a damp paper towel; slice them thin and set aside.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Heat the olive oil in a large skillet over medium heat.
- Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil.
- Cook, stirring, until lightly browned, about 4 minutes.
- Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes.
- Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil.
- Lower heat so the sauce is at a lively simmer and cook 5 minutes.
- Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
- While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
- Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce.
- Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
- Check the seasoning, adding salt and pepper if needed.
- Remove the pot from the heat and stir in the grated cheese.
- Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.
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