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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mushroom and Prosciutto Pasta Sauce Recipe

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This recipe for Mushroom and Prosciutto Pasta Sauce is from The Resurrection Parish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. Olive oil
3 T. Butter
1 lb. fresh mushrooms, trimmed and sliced thin (I use a variety of at least 3 different kinds)
1/4 to 1/2 lb. prosciutto, diced into about 1/4" pieces
1/2 c. tomato puree
1/2 tsp. nutmeg
1 tsp. dried sage leaves, crushed between your fingers
1 c. half and half
1 lb. fettuccine (fresh is best but any will do)
Salt
Pepper
1 c. or more of freshly grated parmesan
1/2 c. flat leafed parsley, chopped
Directions:
Directions:
Heat the olive oil and butter in a skillet and when hot add the mushrooms and cook until they are lightly browned. To the skillet add the prosciutto, puree, nutmeg, sage and half and half. Cook for approximately 5 minutes over high heat, stirring constantly until somewhat thickened. Remove from the heat and set aside. Cook the pasta and drain. Toss the pasta with some salt and pepper, the sauce and half of the cheese. Serve with the remaining cheese and the parsley. It is especially yummy with the addition of toasted pine nuts.
Personal Notes:
Personal Notes:
For a vegetarian option, just leave out the prosciutto!

 

 

 

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