Linguine a Ragu di Prosciutto Popular Recipes

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Linguine a Ragu di Prosciutto

"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."

Ingredients :

• 1/3 cup dried morel mushrooms
• 4 slices chopped fully cooked ham
• 4 slices prosciutto
• 6 tablespoons unsalted butter
• 1 red onion, diced
• 1 (10 ounce) can Italian plum tomatoes, drained and diced
• 1 (16 ounce) package linguine pasta, or more to taste
• 3/4 cup heavy whipping cream
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H20M

• 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.

Notes :

• 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.

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