Baked Pasta with Tomatoes, Shiitakes, and Prosciutto

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Baked Pasta with Tomatoes, Shiitakes, and Prosciutto - print recipe

Yield:

Ingredients:


2 cup	finely-chopped onion
2 lrg	garlic cloves minced
1/4 tsp	dried hot red pepper flakes or to taste
1 tsp	dried basil crumbled
1 tsp	dried oregano crumbled
40 ml	olive oil
0.5 kg	fresh shiitakes stems discarded,
	and the caps sliced
240 g	unsalted butter - (1 stick)
120 ml	all-purpose flour
4 cup	milk
2 can	Italian whole peeled tomatoes - (28 oz ea) drained well,
	and chopped
0.1 kg	thinly-sliced prosciutto cut into strips
0.1 kg	Italian Fontina grated (abt 1 cup)
0.1 kg	Gorgonzola crumbled (abt 1 cup)
1 1/2 cup	freshly-grated Parmesan
2/3 cup	minced fresh parsley leaves
0.5 kg	penne (quill-shaped pasta) or
	farfalle (large bow-tie-shaped pasta)
	Salt to taste
	Freshly-ground black pepper to taste

Method:

In a large skillet, cook the onion, the garlic, the red pepper flakes, the basil, and the oregano in the oil over moderately-low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender.

In a saucepan, melt 6 tablespoons of the butter over moderately-low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened.

Pour the sauce over the mushroom mixture and add the tomatoes, prosciutto, Fontina, Gorgonzola, 1 1/4 cups of the Parmesan, and parsley.

In a kettle of boiling salted water, cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper, to taste, to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe.

Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450 degree oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

This recipe yields 6 to 8 servings.

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