I made this a little while ago and it was an INSTANT hit in our household. Leftovers were fought over, and even the kids at school who Kevin allowed a taste literally hunted me down and demanded the recipe. It's that good!
Adapted from Canadian Living's Make Ahead Meals
4 oz/125 g of prosciutto, diced
1 onion, chopped
3 cloves garlic, minced
3 cups sliced mushrooms
1 1/2 tsp dried basil
1/2 tsp pepper
1/4 tsp salt (I skipped the salt since the prosciutto is salty and it was fine)
1/2 cup white wine
one 28oz can tomatoes
2 Tbsp tomato paste
1/3 cup whipping cream
5 cups bow tie pasta (12 oz/375 g)
1/4 cup chopped fresh parsley
1/2 cup grated fresh Parmesan or asiago cheese
In a large skillet, fry up the prosciutto in some olive oil until it's browned. Add the onion, garlic, mushrooms, basil, pepper and salt. Saute until they are cooked and golden.
Add the wine, and cook until there's almost no liquid left. Stir in tomatoes, and tomato paste, breaking up the tomatoes with a spoon. Bring to a boil and then turn down, allowing to simmer for about 20 minutes. Stir in whipping cream and simmer until thickened; about 5 minutes.
Meanwhile, cook pasta according to package directions. Drain well and toss into the finished pasta sauce. The sauce may seem a bit runny, but as it bakes and then cools a little, it thickens up to a nice, rich, tomato cream sauce.
Pour it all into a shallow casserole dish and sprinkle with parsley and Parmesan cheese. Bake at 375 F, uncovered, until the cheese is melted and bubbly; about 30 minutes.
Serves 6
