Friday, April 29, 2011
Tortiglioni with Portobello Mushrooms and Prosciutto
1/2 lb Rigatoni pasta (250 grams)
3 tablespoons extra virgin olive oil
1 small onion chopped
1 garlic finely chopped
1/2 carrot finely chopped
1 small celery stalk finely chopped
1 1/2 tablespoons tomato paste
1/2 cup dry red wine
14 oz San Marzano tomatoes
2 portobello mushrooms
1/4 lb. Parma prosciutto
grated parmesan cheese (if desired)
While the salted water is boiling for the pasta which will take at least 12 minutes to cook, start preparing the sauce.
In a sauce pan on medium high heat, heat the oil and saute the onions and garlic until translucent. Add the finely chopped carrot and celery and continue cooking for 2-3 minutes until soft. Season the vegetables with salt, being careful not to over season as the prosciutto will tend to be salty.
Meanwhile, with a damp cloth clean the tops of the mushrooms. Turn the mushrooms over and using a spoon gently remove the gills.Cut into 1/4 inch slices.
Add the sliced mushrooms to the pan and cook for 2-3 minutes before adding the prosciutto pieces. Continue cooking for a minute or two
Stir in the tomato pasta and the wine. Continue cooking to allow the flavours to infuse and wine to reduce, about 2 minutes. Add the tomatoes and simmer for at least 10-15 minutes
Toss in the drained cooked pasta
Grate fresh parmesan cheese, if desired and serve.
Posted by Anna C