Tortellini With Mushrooms and Prosciutto |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A tasty pasta dish from the Rococo's Pizza and Pasta Restaurant, Charlottesville, VA. Ingredients:
18 ounces cheese tortellini |
3 tablespoons olive oil |
1 large onion, chopped |
6 ounces prosciutto, chopped |
2 tablespoons garlic, minced |
1 teaspoon crushed red pepper flakes |
1 teaspoon black pepper |
1 cup dry white wine |
2 cups mushrooms, sliced |
2 cups red bell peppers, chopped |
1 cup green onion, chopped |
1 cup frozen peas |
1 1/2 cups whipping cream |
1/2 cup fresh parsley, chopped |
1/2 cup fresh basil, chopped |
1 cup parmesan cheese, grated |
Directions:
1. Cook tortellini in large pot of boiling salted water until tender but still firm to bite; drain tortellini.
2. Heat oil in heavy large saucepan over high heat.
3. Add onion, prosciutto, garlic, dried red pepper and black pepper.
4. Saute until onion is golden brown, about 10 minutes.
5. Add wine and bring to boil.
6. Add mushrooms, bell pepper, green onions and peas and simmer until almost all liquid evaporates, about 5 minutes.
7. Add cream and boil until sauce begins to thicken, about 5 minutes.
8. Add tortellini, parsley, basil and parmesan.
9. Simmer until sauce coats pasta, about 4 minutes.
10. Season to taste with salt and pepper.
11. Transfer pasta and sauce to large bowl and serve.
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