Baked Farfalle With Prosciutto And Mushrooms - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
4 ounces prosciutto, diced
1 onion, chopped
3 garlic cloves, minced
3 cups cremini mushrooms, sliced
1 1/2 teaspoons dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup white wine
28 ounces canned tomatoes
2 tablespoons tomato paste
1/3 cup whipping cream
5 cups farfalle pasta
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese, grated

Preparation

In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
Add the onion, garlic, mushrooms, basil, pepper and salt.
Saute until the mushrooms are golden, about 8 minutes.
Add the wine and boil until almost no liquid remains, about 1 minute.
Add the tomatoes, breaking up with a spoon.
Stir in the tomato paste and bring to a boil.
Reduce the heat and simmer for 20 minutes.
Add the cream and simmer until thickened, about 5 minutes.
In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
Drain and return to the pot.
Add the sauce and parsley and toss to coat.
Transfer to a 10-cup oval baking dish.
Sprinkle with the Parmesan cheese.
Bake in a 375 degree F oven until bubbly, about 30 minutes.