Farfalle Cardinale Pasta Recipe
Prosciutto, mushrooms, garlic, parmesan & a black pepper, sage, marsala cream sauce
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Ingredients
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Pasta
Sauce
Method
Cook Pasta
- 1
Boil Water
In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook Farfalle
Add 12 oz of farfalle pasta to the boiling water. Cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Prepare the Sauce
- 4
Sauté Prosciutto
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 oz of diced prosciutto and sauté for about 2-3 minutes until it starts to crisp.
- 5
- 6
Incorporate Marsala Wine
Pour in 1 cup of Marsala wine and bring to a simmer. Allow it to cook for about 3-4 minutes until slightly reduced.
- 7
Add Cream and Seasoning
Stir in 1 cup of heavy cream, 1 teaspoon of black pepper, and 2 tablespoons of chopped fresh sage. Allow the mixture to simmer for an additional 5 minutes until it thickens slightly.
- 8
Mix in Parmesan
Gradually add in 1 cup of grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
Combine Pasta and Sauce
- 9
Combine
Add the drained farfalle pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- 10
Serve
Serve immediately, garnished with additional grated Parmesan and a sprinkle of black pepper if desired.