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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