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
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How to Make Baked Farfalle With Prosciutto And Mushrooms
- Preheat oven to 375°F (190°C).
- 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.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Saute until softened, about 3 minutes.
- 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.
- Pour in 1/2 cup dry white wine and bring to a simmer, cooking until almost all liquid evaporates, about 1 minute.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, and the reserved prosciutto. Bring to a simmer.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in 1/2 cup heavy cream and simmer until slightly thickened, about 5 minutes.
- 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.
- Add the cooked farfalle to the sauce along with 2 tablespoons chopped fresh parsley. Toss to coat.
- Transfer the pasta to a 10-cup oval baking dish.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Bake for 30 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
39g
Fat
37g
Carbs
34g
