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My review
Linguine a Ragu di Prosciutto
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TheCircle
"Perhaps the very best pasta dish I make. A rich, delicious, and soul-satisfying Italian recipe that is certain to wow your guests at any dinner party. Do not even begin to think about cooking this if you are looking for a low-fat, low-calorie, or in any way light meal. It ain't happening with this one."
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Ingredients
1 h 20 m servings 603Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
- Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
- Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
- Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.
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Footnotes
- Cook's Note:
- To reduce calories, you can use turkey bacon in place of prosciutto, olive oil for the butter, and fat-free evaporated milk for the cream.