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Bowtie Pasta with Roasted Garlic Cream Sauce

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Submitted by: sarah_pooh77

 

Roasted garlic impart rich flavor to this creamy proscuitto, mushroom and sundried tomato sauce.
 

Ingredients

  • 1 pound bowtie pasta, cooked al dente and drained
  • 1/2 small white onion, sliced
  • 1 1/2 cup portabella mushrooms, sliced
  • 1/4 cup proscuitto, shredded
  • 1/4 cup sundried tomatoes
  • 1 pint heavy cream
  • 1/4 cup Parmesan, grated
  • 5 garlic cloves, sliced
  • 2 tablespoon extra virgin olive oil, divided
  • Salt and pepper
  • 1 teaspoon chopped parsley for garnish, optional

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Method

Preheat oven to 450 degrees. Place garlic in foil and cover with 1 tablespoon olive oil. Close foil tightly and roast in oven for about 40 minutes or until soft and brown. In a large sauce pan, saute onions with remaining extra virgin olive oil over medium high heat. Season with salt and pepper. Add mushrooms and saute until onions are translucent. Add proscuitto, sundried tomatoes and roasted garlic, reserving about 1 clove for garnish. Reduce heat to medium. Pour cream in and stir. Gradually add Parmesan cheese and let simmer, reducing sauce to half, stirring throughout. Season with additional salt and pepper, if desired. Add pasta to sauce and toss to coat. Garnish with chopped parsley and remaining roasted garlic slices.

 

Notes:

 

Number of Servings: 8+

 

Submitted by: sarah_pooh77 ()

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