1. 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. 2. Cut the tomatoes into 1/2 inch cubes. 3. Cut the prosciutto into very thin strips. 4. 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. 5. Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot. 6. Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil. 7. Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend. 8. Serve with remaining Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
