Baked Farfalle with Prosciutto and Mushrooms

By gmbeckett

Ingredients

• 1 tbsp (15 mL) extra-virgin olive oil
• 4 oz (113 g) prosciutto, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups (750 mL) sliced cremini mushrooms
• 1-1/2 tsp (7 mL) dried basil
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) white wine
• 1 can (28 oz/796 mL) tomatoes
• 2 tbsp (30 mL) tomato paste
• 1/3 cup (75 mL) whipping cream
• 5 cups (1.25 L) farfalle pasta, (bow tie pasta) (12 oz/375 g)
• 1/4 cup (60 mL) chopped fresh parsley
• 1/2 cup (125 mL) grated Parmesan cheese

Preparation

Step 1

In large skillet, heat oil over medium-high heat; sauté prosciutto until golden, about 5 minutes.

Add onion, garlic, mushrooms, basil, pepper and salt; sauté until mushrooms are golden, about 8 minutes.

Add wine; boil until almost no liquid remains, about 1 minute.

Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.

In large saucepan of boiling salted water, cook farfalle until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10-cup (2.5 L) oval baking dish. Sprinkle with Parmesan cheese.

Bake in 375°F (190°C) oven until bubbly, about 30 minutes.