Ingredients:
2 cups chicken broth
1/2 teaspoon dried red peppers
3 minced garlic cloves
1 1/2 cups whipping cream ( you’ll need 1 pint container)
1 tablespoon butter
12 ounces sliced mushrooms, chopped
12 ounces pasta ( your favorite kind)
8 slices deli prosciutto or 8 slices ham, chopped
1/2 cup grated parmesan cheese
Directions:
While water is heating to cook the pasta, bring the broth, garlic, cream, and red pepper to a boil in a separate saucepan.
Reduce the heat and let it simmer for 20 minutes to allow it to thicken.
You’ll know it’s thickened when the cream coats the back of the spoon.
Remove from heat.
Cook pasta; while it’s cooking, melt butter in a skillet over medium heat.
Add mushrooms and proscuitto; cook until tender, about 10 minutes, and then remove from heat.
Drain the pasta and place it back into the same pot.
Add the cream and the mushroom/proscuitto mixture.
Stir over low heat until the pasta is mixed with the sauce and all is warmed.
Toss with the parmesan cheese.
Cover and let it stand for 1 minute, and then transfer to your favorite pasta bowl and serve.
Servings: 4-5
Time preparation: 20 min.
Time total: 40 min.