Prosciutto and Asparagus Pasta
Photo by Annabelle Breakey
Sunset reader Christine Datian, of Las Vegas, sent us this indulgent and delicious pasta recipe. If you’d prefer a lighter version, you could use milk thickened with a little flour in place of the cream.
How to Make It
Step 1
1
Cook pasta according to package directions. Drain and return to pot.
Step 2
2
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
Step 3
3
Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.
Ingredients
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 large onion, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
4 ounces thinly sliced prosciutto, cut into strips
1 pound asparagus, trimmed and cut into 1-in. pieces
1 1/4 cups heavy whipping cream
About 1/4 cup grated parmesan cheese
1/2 teaspoon pepper
1/2 teaspoon chile flakes
Directions
Step 1
1
Cook pasta according to package directions. Drain and return to pot.
Step 2
2
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
Step 3
3
Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.
Search All of Sunset's Recipes
The Latest
These Entertaining Finds Will Get You Through the Whole Holiday Season
