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Penne di Parma

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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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