Farfalle with Fresh Mushroom and Prosciutto Ragu

  • Yield: 6 to 8 servings


2tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1/4pound prosciutto, diced
1/4pound crimini mushrooms, brushed clean and sliced
1/4pound button mushrooms, brushed clean and sliced
1 plum tomato, chopped
1/2cup red wine, such as cabernet
1pound farfalle (bowtie) pasta, cooked according to package directions
Cracked black pepper
Soft mild cheese such as Taleggio for topping, if desired
Fresh parsley for garnish, if needed


  1. Heat olive oil in large pan over medium heat; add onion and sauté until soft. Add garlic and cook 1 minute longer. Turn heat to medium-high. Add prosciutto, mushrooms and tomatoes and sauté. Add wine and cook until it is almost completely reduced. Season with pepper to taste.  Toss with hot, cooked bowtie pasta. Serve garnished with slices of cheese and fresh parsley.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Worth the Whisk