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Baked Farfalle with Prosciutto & Mushrooms Recipe

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This recipe for Baked Farfalle with Prosciutto & Mushrooms, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Lindale


1 tsp. olive oil
4 oz prosciutto, diced
1 onion, chopped
3 gloves garlic, minced
3 c. sliced cremini mushrooms (8 oz/250g)
1 1/2 tsp dried basil
salt & pepper
1/2 c white wine
1 can (28oz/796mL) tomatoes
2 tbsp tomato paste
1/3 whipping cream
5 c. farfalle (bow tie) pasta
1/4 c parsley, chopped
1/2 c grated Parmesan

Preheat oven 375F
In large skillet, med-high heat, oil, saute prosciutto until golden, 5 mins.
Add onion, garlic, mushrooms, basil, pepper & salt. saute until mushrooms are golden, approx 8 mins. Add wine, boil until almost evaporated.
Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil Reduce heat and simmer 20 min. Add cream; simmer until thickened, about 5 mins.
Cook pasta, drain and toss with sauce and parsley. Transfer to 10 cup baking dish, sprinkle with Parmesan.
Bake 30 mins. until bubbly.

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