Linguine a Ragu di Prosciutto

In this impressive pasta dish, morel mushrooms mingle with prosciutto, ham, and Italian plum tomatoes in a creamy ragu served over linguine.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 603 Calories

Ingredients

• 6 tablespoons unsalted butter
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 red onion, diced
• 4 slices prosciutto
• 4 slices chopped fully cooked ham
• 1 (10 ounce) can Italian plum tomatoes, drained and diced
• 1 (16 ounce) package linguine pasta, or more to taste
• 0.33333334326744 cup dried morel mushrooms
• 0.75 cup heavy whipping cream

Recipe Instructions

Step 1

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.

Step 2

Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.

Step 3

Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.

Step 4

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.

Step 5

Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.

Step 6

Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.