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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I am a pasta fanatic (no Atkins diet for me). Of all of the pasta sauces I have made,this is the best! To go really crazy I splerge and put it on Rossi's Wild Mushroom linguine. YUM!!! Ingredients:
1 1/2 cups porcini mushrooms (1 1/2 oz) |
2 teaspoons olive oil |
1/2 cup finely chopped prosciutto (2 oz.) |
1/2 cup finely chopped onion |
4 cups sliced cremini mushrooms or 4 cups button mushrooms (8 oz) |
1/2 teaspoon grated fresh lemon rind |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cloves garlic |
1 cup chicken broth |
3/4 cup dry red wine |
1 tablespoon cornstarch |
1 tablespoon water |
4 cups hot cooked cavatappi pasta (2 cups uncooked) |
Directions:
1. Combine boiling water and porcini mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain.
3. Rinse and coarsely chop mushrooms.
4. Heat oil in a medium skillet over medium-high heat.
5. Add prosciutto and sauté for 3 minutes or until tender.
6. Add onion; sauté for 3 minutes or until tender.
7. Stir in the porcini mushrooms, Cremini mushrooms and the next 4 ingredients; cook 4 minutes until browned, stirring frequently.
8. Stir in Broth and Wine, scrapping the pan to loosen browned bits.
9. Bring to a boil and cook for 3 minutes.
10. Combine cornstarch and water in a small bowl.
11. Add cornstarch mixture to pan; bring to a boil.
12. Cook 1 minute stirring constantly.
13. Add pasta, tossing to coat.
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