Penne di Parma
By Toni Dunger
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Ingredients
- 2 Tbsp butter
- 2 clove garlic - minced
- 1 1/2 C mushrooms - thinly sliced
- 3/4 C prosciutto - sliced into thin strips
- 1 C milk
- 1/2 C light cream
- 2 2/3 (8oz) Penne Rigate - uncooked
- 1/4 C grated parmesan cheese - divided
- 1/4 C chopped fresh parsley
Details
Preparation
Step 1
In a large skillet over medium heat, melt butter; add garlic and mushrooms. Cook 3 minutes or until mushrooms are tender, stirring frequently. Add prosciutto, milk and cream; heat to boiling. Reduce to medium; simmer, uncovered, until mixture is reduced by half, about 5 minutes. Meanwhile, cook pasta according to package directions; drain. Remove sauce from heat; add 3 Tbsp of parmasagn cheese and parsley. Toss hot pasta and sauce; sprinkle with remaining parmasagn cheese.
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