Penne with Mushrooms Sage Pine Nuts and Prosciutto
|Olive oil||5 Tablespoon|
|Penne pasta||1 Pound|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Chicken broth||8 Cup (128 tbs)|
|Mushrooms||4 Ounce, sliced|
|Heavy cream||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Chopped fresh sage||4 Teaspoon (Plus 4 Sage Leaves For Garnish)|
|Sage leaves||4 (For Garnish)|
|Pine nuts||4 Teaspoon, toasted|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Diced tomatoes||2 Tablespoon|
In a large saute pan or skillet over medium heat, heat 3 tablespoons of the oil.
Add the pasta and saute until golden brown, about 2 minutes.
Add the sherry and simmer until the sherry has almost evaporated, about 3 minutes.
Add one-third of the broth and simmer until the pasta absorbs the broth, about 5 minutes.
Repeat until all the broth is absorbed and the pasta is al dente, a total time of about 15 minutes.
In a large saute pan or skillet over medium heat, heat the remaining 2 tablespoons oil and saute the mushrooms for 6 to 8 minutes, or until tender.
Add the cooked penne, the cream, salt, and pepper.
Bring the cream to a boil and add the sage, pine nuts, and prosciutto.
Simmer over low heat until the cream is slightly reduced, about 3 to 4 minutes.
Add the Parmesan and toss to blend.
Serve in warmed bowls, garnished with the sage leaves and diced tomato.