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

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.