Baked Farfalle with Prosciutto and Mushrooms
- 1 tbsp extra-virgin olive oil
- 4 oz prosciutto, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups sliced cremini mushrooms
- 1-1/2 tsp dried basil
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 cup white wine
- 1 can (28 oz/796 mL) tomatoes
- 2 tbsp tomato paste
- 1/3 cup whipping cream
- 5 cups farfalle pasta, (bow tie pasta)
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
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.