Spicy Wild Mushroom Pasta
Servings: 4 servings
- 2 tsp salt
- 2 tsp pepper
- 3 cloves garlic
- 3 sprigs fresh thyme
- 10 slices prosciutto
- 1/2 cup sundried tomatoes (soaked in olive oil)
- 2 tbsp parsley
- 1/4 cup semi-dry white wine
- 1 ¼ cup heavy cream
- 1/4 ts red chili flakes
- 1 cup white mushrooms
- 1 lb Tagliatelle pasta (I prefer papardelle pasta)
- 1/2 cup parmesan cheese (optional)
Place a large pot of cold water on the stove top and bring to a boil. When water starts to boil season with salt and add pasta. When ready drain, mix tbsp olive oil to pasta and set aside.
While water is boiling start on the sauce. Heat large pan over high heat.
Once the pan is hot, add olive oil and mushrooms. Once mushrooms are golden, add tbsp of butter.
Add prosciutto, smashed garlic and stir fry until golden brown.
Add sun-dried tomatoes and white wine to deglaze the pan.
Let the wine reduce to about 1/2 and add cream. Reduce heat, and let sauce simmer about about 5-7mins until creamy.
Add pasta and mix.
Add salt and pepper to taste.
Garnish with parsley and serve.
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