MUSHROOM PROSCIUTTO PASTA
If prosciutto is not available at your deli counter, substitute diced ham.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes. , In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.
Nutrition Facts : Calories 622 calories, Fat 38g fat (22g saturated fat), Cholesterol 144mg cholesterol, Sodium 622mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
PASTA WITH MUSHROOMS AND PROSCIUTTO
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Mushroom Prosciutto Shallot Quick & Easy
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Categories Garlic Mushroom Pasta Pork Pea Fall Prosciutto Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
PASTA WITH MUSHROOMS AND PROSCIUTTO
This pasta has a delicious garlic cream sauce which is a fabulous base for the mushrooms and proscuitto. Definitely comfort food at its best and quick gourmet, which is what I love to cook!
Provided by quikgourmet
Categories European
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- While water is heating to cook the pasta, bring the broth, garlic, cream, and red pepper to a boil in a separate saucepan.
- Reduce the heat and let it simmer for 20 minutes to allow it to thicken.
- You'll know it's thickened when the cream coats the back of the spoon.
- Remove from heat.
- Cook pasta; while it's cooking, melt butter in a skillet over medium heat.
- Add mushrooms and proscuitto; cook until tender, about 10 minutes, and then remove from heat.
- Drain the pasta and place it back into the same pot.
- Add the cream and the mushroom/proscuitto mixture.
- Stir over low heat until the pasta is mixed with the sauce and all is warmed.
- Toss with the parmesan cheese.
- Cover and let it stand for 1 minute, and then transfer to your favorite pasta bowl and serve.
Nutrition Facts : Calories 745.8, Fat 41.8, SaturatedFat 25, Cholesterol 140.9, Sodium 636, Carbohydrate 70.8, Fiber 3.6, Sugar 3.5, Protein 23
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- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
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