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(From my very favourite: Mom’s Kitchen)

Servings : 4 to 6

My mother showed me this recipe and I love it. It’s a simple go-to during the week. If you’re not feeding a lot of people, you can make ½ a recipe. It’s enough for 2 portions and some leftover for a light lunch, the next day. This is also another recipe you can adjust to your liking and also use whole wheat pasta, if you’re into the whole grain thing!


1 lb penne

2 tablespoonfuls olive oil

2 garlic cloves, minced

1 7 ½ oz package of white or brown mushrooms, sliced

½ cup of prosciutto, minced (you can use ham, pancetta or bacon but I find the taste less delicate and more salty)

½ cup white wine (any dry white wine will do)

1 cup 35 % cooking cream (I used 15% and the sauce comes out delicious)

¼ cup tomato paste

Salt and pepper to taste

3 scallions, chopped

2 tablespoonfuls Italian parsley, chopped (I use fresh basil leaves in season)

1 cup of arugula (roquette) or baby spinach leaves  (to have some green)


Cook the pasta as per directions.

Meanwhile, in a saucepan, heat the oil and sauté the garlic, mushrooms and prosciutto on medium-high. Heat till the mushrooms are almost cooked, about 2-3 minutes.

Add the white wine, bring to boil and let reduce by half.

Mix the cream and the tomato paste together. Add to the saucepan and let simmer, uncovered for 3-5minutes.

Salt and pepper to taste.

Add the scallions and the parsley and simmer for 1 more minute.

Add the drained pasta, toss well. Add the arugula and toss gently.

Serve immediately with a medium-bodied Valpolicella