Angelinas Fettuccine With Mushrooms And Prosciutto Recipes

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PASTA WITH MUSHROOMS AND PROSCIUTTO

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Dinner     Mushroom     Prosciutto     Shallot     Quick & Easy

Yield Serves 4

Number Of Ingredients 10



Pasta With Mushrooms and Prosciutto image

Steps:

  • Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  • Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  • Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

1/4 cup plus 2 tablespoons olive oil
2 ounces thinly sliced prosciutto (about 6 slices)
1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
1 cup chicken stock or low-sodium chicken broth
12 ounces pappardelle or fettuccine
1/3 cup heavy cream
2 tablespoons unsalted butter

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO

Categories     Garlic     Mushroom     Pasta     Pork     Pea     Fall     Prosciutto     Bon Appétit

Yield Serves 4

Number Of Ingredients 11



Creamy Garlic Pasta with Mushrooms and Prosciutto image

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
12 ounces penne or other tubular pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese

ANGELINA'S FETTUCCINE WITH MUSHROOMS AND PROSCIUTTO

This was my cousin's recipe that was one of my favorites from childhood. The flavors are wonderful and the meal is so quick to put together. Just add a nice salad, crusty bread and a glass of italian red wine and you have a fabulous quick and tasty meal.

Provided by Expat in Holland

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Angelina's Fettuccine With Mushrooms and Prosciutto image

Steps:

  • Cook Pasta as directed and drain.
  • Meanwhile in a heave pan, heat butter. Add mushrooms and saute until tender.
  • Add cream and parsley to pan and bring to a boil. Let boil 1 minute until thickened. Add proscuitto and stir well. Remove from heat and add parmsean, nutmeg, salt and pepper to taste.
  • In large bowl combine sauce with pasta and toss. Let set for 1 minutes so liquid absorbs.
  • Garnish with extra parsley and cheese.
  • Serve.

Nutrition Facts : Calories 852.8, Fat 54.4, SaturatedFat 32.6, Cholesterol 257.7, Sodium 529.8, Carbohydrate 66.9, Fiber 0.4, Sugar 0.9, Protein 25.5

1 lb fettuccine pasta
2 cups mushrooms, sliced
4 tablespoons butter
1 1/2 cups heavy cream
1 tablespoon parsley, chop
1/3 cup prosciutto, cut into 1-inch strips widthwise
1 cup parmesan cheese, grated fine
1 pinch nutmeg
salt and pepper

FETTUCCINE WITH MUSHROOMS

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13



Fettuccine with Mushrooms image

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
  • Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

Salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
1 1/4 pounds mixed mushrooms, thinly sliced
2 to 3 garlic cloves, chopped
3 tablespoons chopped fresh thyme leaves
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
Freshly ground black pepper
Freshly grated nutmeg
1/2 cup Marsala or dry white wine
1/2 cup cream or 1 cup fresh ricotta
A generous handful fresh flat-leaf parsley, finely chopped
A generous handful grated Pecorino Romano

SPAGHETTI WITH GARLIC MUSHROOMS & PROSCIUTTO

Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9



Spaghetti with garlic mushrooms & prosciutto image

Steps:

  • Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.
  • Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.
  • Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.

Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium

90g pack prosciutto
1 tsp rapeseed oil
2 red onions , halved and thinly sliced
6 garlic cloves , chopped
175g wholewheat spaghetti
400g flat mushrooms , chopped
1 tbsp chopped tarragon or thyme leaves
25g chopped walnut pieces
2 good handfuls parsley , chopped

ANGEL HAIR PASTA WITH PROSCIUTTO AND WILD MUSHROOMS

Easy and elegant, a perfect romantic dinner for mushroom lovers! The wild mushrooms can be anything you like. The recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. We have only tried this with shitake so far with excellent results.

Provided by noway

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Angel Hair Pasta With Prosciutto and Wild Mushrooms image

Steps:

  • Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
  • Cut the tomatoes into 1/2 inch cubes.
  • Cut the prosciutto into very thin strips.
  • Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
  • Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
  • Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
  • Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
  • Serve with remaining Parmesan cheese.

Nutrition Facts : Calories 536.8, Fat 30.1, SaturatedFat 14.9, Cholesterol 72.5, Sodium 349.5, Carbohydrate 50.1, Fiber 3.7, Sugar 4.4, Protein 18.1

1/2 lb wild mushroom
3/4 lb ripe tomatoes, peeled (roma or cherry)
1/4 lb thinly sliced prosciutto
salt and pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1 rosemary sprigs or 1/2 teaspoon dried rosemary
1/2 lb angel hair pasta or 1/2 lb vermicelli
1/2 cup whipping cream
2 tablespoons butter
3/4 cup parmesan cheese
1/2 cup fresh basil, shredded

MUSHROOM PROSCIUTTO PASTA

If prosciutto is not available at your deli counter, substitute diced ham.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10



Mushroom Prosciutto Pasta image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes. , In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.

Nutrition Facts : Calories 622 calories, Fat 38g fat (22g saturated fat), Cholesterol 144mg cholesterol, Sodium 622mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

4 cups uncooked penne pasta
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
10 thin slices prosciutto, chopped
2 teaspoons cornstarch
2 cups heavy whipping cream
1/2 cup minced fresh parsley
1/4 teaspoon pepper
Shredded Parmesan cheese, optional

PASTA WITH MUSHROOMS AND PROSCIUTTO

This pasta has a delicious garlic cream sauce which is a fabulous base for the mushrooms and proscuitto. Definitely comfort food at its best and quick gourmet, which is what I love to cook!

Provided by quikgourmet

Categories     European

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9



Pasta With Mushrooms and Prosciutto image

Steps:

  • 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.

Nutrition Facts : Calories 745.8, Fat 41.8, SaturatedFat 25, Cholesterol 140.9, Sodium 636, Carbohydrate 70.8, Fiber 3.6, Sugar 3.5, Protein 23

2 cups chicken broth
1/2 teaspoon dried red pepper
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

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