Farfalle with Fresh Mushroom and Prosciutto Ragu

Courtesy of the Mushroom Council and Worth the Whisk


Yield: 6-8 servings


2 tablespoons olive oil

½ red onion, chopped

1 clove garlic, minced

¼ lb. prosciutto, diced

¼ lb. crimini mushrooms, brushed clean and sliced

¼ lb. button mushrooms, brushed clean and sliced

1 plum tomato, chopped

½ cup red wine, such as cabernet

1 lb. farfalle (bowtie) pasta, cooked to package directions

Cracked black pepper

Soft, mild cheese such as Taleggio for topping, if desired

Fresh parsley for garnish, if desired.


Heat olive oil in large pan over medium heat; add the onion and sauté until soft. Add the garlic and cook a minute longer. Turn heat to medium high, add the prosciutto, mushrooms and tomatoes, sauté. Add the wine and cook until it is almost completely reduced.  Season with pepper to taste.  Toss with hot, cooked bowtie pasta. Serve garnished with slices of cheese and fresh parsley.


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