IN THE KITCHEN

Mushroom & Onion Pasta with Gruyere & Crispy Prosciutto

RECIPE & PHOTO JIM NORTON

8 Tbsp. (1 stick) unsalted butter 3 large yellow onions, thinly sliced 1 ½ cups Sauvignon Blanc wine 1 Tbsp. minced garlic 16 oz. sliced baby bella mushrooms 2 Tbsp. fresh chopped thyme leaves 2 Tbsp. fresh chopped sage 3 cups low-sodium chicken broth 1 tsp. Worcestershire sauce 1 lb. rigatoni pasta 1 tsp. salt 1 tsp. ground pepper 4 oz. sliced prosciutto ½ cup heavy cream 2 cups grated Gruyere cheese Fresh chopped parsley for garnish

THE STEPS:

Preheat oven to 350°. Line a baking sheet with parchment paper and in a single layer, bake prosciutto for 12 to 15 minutes or until crispy. Remove and set aside to cool. When cool, crumble into pieces. In a large pot, melt butter over mediumhigh heat. Add mushrooms and onion and cook until softened. Add 1 cup of the wine, ¼ cup at a time, stirring and allowing to absorb and evaporate. Repeat this step until the entire cup of wine is used. Add the garlic, thyme, sage, salt and pepper. Add the remaining ½ cup of wine along with chicken broth and Worcestershire sauce. Allow to boil. Once the mixture begins to boil, add pasta. Allow to cook until pasta is al dente, about 12 minutes. Turn off the heat and stir in the heavy cream and Gruyere. Plate pasta in individual bowls and sprinkle with crispy prosciutto and fresh chopped parsley. Enjoy!

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