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Saturday, May 31, 2014

Fettuccine with Prosciutto, Peas and Mushrooms

[caption id="attachment_371" align="aligncenter" width="224"]Fettuccine with Prosciutto, Peas and Mushrooms Fettuccine with Prosciutto, Peas and Mushrooms[/caption]

2 tablespoons extra virgin olive oil

1 yellow onion, diced

2-3 cloves garlic, diced

2 15-ounce cans tomato sauce

Salt and pepper to taste

Pinch of sugar

½ cup milk (I used fat free)

½ cup heavy cream

2 packages fresh fettuccine (cooked to package instructions)

1 package fresh portabella mushrooms

3-4 slices prosciutto, diced

1 package frozen peas, thawed

Basil, finely chopped, to taste

Fresh parmesan, to taste

Cook fettuccine according to package instructions. Reserve about ½ cup pasta water (in case sauce is too thick). Heat extra virgin olive oil in saucepan over medium heat. Saute onion and garlic for 2 minutes.  Stir in mushrooms and cook for another minute. Add both cans of tomato sauce, salt and pepper and pinch of sugar. Cook and stir occasionally over low heat for 20-25 minutes. Add diced prosciutto and peas. Cook for another 3-4 minutes until cooked through. Remove pan from heat and add the milk and heavy cream. Add parmesan and basil. Mix in fettuccine and any of the reserved pasta water if the mixture is too thick.





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