This pasta is one of my go-tos for a group from Half Baked Harvest. I usually make this in a Dutch oven. My friend Meghan had the most memorable comment about crisping up the prosciutto in the oven - follow the bake time directions, they let it sit to crisp up. It's like hairspray - spray it on your hair, then let it set! I can't make this pasta dish, or crisp up prosciutto without thinking about Meghan's hairspray comparison!
Ingredients:
6 tablespoons salted butter
3 medium sweet Vidalia onions, thinly sliced
1 1/4 cups dry white wine
3 cloves garlic, minced
2 cups mushrooms, sliced
2 tablespoons fresh thyme leaves
2 tablespoons fresh sage, chopped
3 cups vegetable broth
1 teaspoon Worcestershire sauce
1 pound rigatoni pasta
salt and pepper
3 ounces prosciutto
1/2 cup heavy cream
1 cup gruyere cheese, shredded
4 ounces burrata cheese, at room temperature
Preparation:
1. In a Dutch oven, melt butter over medium heat. Add onions, caramelizing them. This will take a good 25-30 minutes. Throughout the cooking, add white wine, 1/4 cup at a time until absorbed into the onions.
2. Add garlic, mushrooms, thyme, and sage to the onions and season with salt and pepper. Cook for 3-5 minutes.
3. Add vegetable broth and Worcestershire sauce. Turn up heat to medium-high heat and bring to a boil.
4. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Arrange the prosciutto in a simple layer and bake for 10-12 minutes. Remove from oven and let cool to crisp up. I put my prosciutto in the oven just as I add the pasta to the Dutch oven.
5. Add the pasta. Stir to combine. Cover and cook for about 10 minutes. Stir until broth is absorbed and pasta is fully cooked.
6. Stir in the cream and the gruyere. Remove from heat.
7. Plate the pasta. Top with prosciutto. Break burrata and distribute between portions. Enjoy!
Ingredients:
6 tablespoons salted butter
3 medium sweet Vidalia onions, thinly sliced
1 1/4 cups dry white wine
3 cloves garlic, minced
2 cups mushrooms, sliced
2 tablespoons fresh thyme leaves
2 tablespoons fresh sage, chopped
3 cups vegetable broth
1 teaspoon Worcestershire sauce
1 pound rigatoni pasta
salt and pepper
3 ounces prosciutto
1/2 cup heavy cream
1 cup gruyere cheese, shredded
4 ounces burrata cheese, at room temperature
Preparation:
1. In a Dutch oven, melt butter over medium heat. Add onions, caramelizing them. This will take a good 25-30 minutes. Throughout the cooking, add white wine, 1/4 cup at a time until absorbed into the onions.
2. Add garlic, mushrooms, thyme, and sage to the onions and season with salt and pepper. Cook for 3-5 minutes.
3. Add vegetable broth and Worcestershire sauce. Turn up heat to medium-high heat and bring to a boil.
4. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Arrange the prosciutto in a simple layer and bake for 10-12 minutes. Remove from oven and let cool to crisp up. I put my prosciutto in the oven just as I add the pasta to the Dutch oven.
5. Add the pasta. Stir to combine. Cover and cook for about 10 minutes. Stir until broth is absorbed and pasta is fully cooked.
6. Stir in the cream and the gruyere. Remove from heat.
7. Plate the pasta. Top with prosciutto. Break burrata and distribute between portions. Enjoy!