Baked Farfalle With Prosciutto And Mushrooms Recipe

Ingredients for Baked Farfalle With Prosciutto And Mushrooms

• Extra Virgin Olive Oil
• 4 ounces prosciutto, diced
• 1 medium onion, chopped
• Garlic Cloves
• Cremini Mushrooms
• Dried Basil
• Ground Black Pepper
• 1/2 teaspoon salt
• White Wine
• Canned Tomatoes
• 2 tablespoons tomato paste
• Whipping Cream
• Farfalle Pasta
• Fresh Parsley
• 1/2 cup grated Parmesan cheese

How to Make Baked Farfalle With Prosciutto And Mushrooms

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add 4 ounces prosciutto, diced, and cook until golden brown, about 5 minutes. Remove prosciutto from skillet and set aside, reserving 1 tablespoon of the rendered fat in the skillet.
3. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Saute until softened, about 3 minutes.
4. Add 8 ounces cremini mushrooms, sliced, 1 tablespoon fresh basil, chopped, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Saute until mushrooms are golden brown, about 8 minutes.
5. Pour in 1/2 cup dry white wine and bring to a simmer, cooking until almost all liquid evaporates, about 1 minute.
6. Stir in 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, and the reserved prosciutto. Bring to a simmer.
7. Reduce heat and simmer for 20 minutes, stirring occasionally.
8. Stir in 1/2 cup heavy cream and simmer until slightly thickened, about 5 minutes.
9. While the sauce simmers, cook 1 pound farfalle pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain and set aside.
10. Add the cooked farfalle to the sauce along with 2 tablespoons chopped fresh parsley. Toss to coat.
11. Transfer the pasta to a 10-cup oval baking dish.
12. Sprinkle 1/2 cup grated Parmesan cheese over the top.
13. Bake for 30 minutes, or until bubbly and heated through.