Name: Linguine a Ragu di Prosciutto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Dried morel mushrooms - ⅓ cup; Chopped fully cooked ham - 4 slices; Prosciutto - 4 slices; Unsalted butter - 6 tablespoons; Red onion, diced - 1; Italian plum tomatoes, drained and diced - 1 (10 ounce) can; Linguine pasta, or more to taste - 1 (16 ounce) package; Heavy whipping cream - ¾ cup; Grated Parmesan cheese - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Linguine a Ragu di Prosciutto

1. Dried morel mushrooms - ⅓ cup

2. Chopped fully cooked ham - 4 slices

3. Prosciutto - 4 slices

4. Unsalted butter - 6 tablespoons

5. Red onion, diced - 1

6. Italian plum tomatoes, drained and diced - 1 (10 ounce) can

7. Linguine pasta, or more to taste - 1 (16 ounce) package

8. Heavy whipping cream - ¾ cup

9. Grated Parmesan cheese - 2 tablespoons

10. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Linguine a Ragu di Prosciutto

1. Stage

Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.

2. Stage

Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.

3. Stage

Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.

4. Stage

Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.

5. Stage

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

6. Stage

Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.