Rodolfo Guzzoni - Paste Ditalia III
Pasta d'Italia III
Rodolfo Guzzoni
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Tortellini with Mushrooms and Prosciutto




"Life is a combination of magic and pasta."
~ Federico Fellini

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Saturday, September 16, 2000

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Tortellini with Mushrooms and Prosciutto
Bon Appétit August 1995

 Bon Appetit
Bon Appetit

Two 9-ounce packages purchased cheese tortellini
3 tablespoons olive oil
1 large onion, chopped
6 ounces thinly sliced prosciutto, chopped
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon [freshly] ground black pepper
1 cup dry white wine
2 cups sliced mushrooms
2 cups chopped red bell pepper
1 cup chopped green onions
1 cup fresh shelled peas or frozen
1 1/2 cups whipping cream
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese

Cook tortellini in large pot of boiling salted water until tender but still firm to bite. Drain tortellini.
Heat oil in heavy large saucepan over high heat. Add onion, prosciutto, garlic, dried red pepper and black pepper. Sauté until onion is golden brown, about 10 minutes. Add wine and bring to boil. Add mushrooms, bell pepper, green onions and peas and simmer until almost all liquid evaporates, about 5 minutes. Add cream and boil until sauce begins to thicken, about 5 minutes. Add tortellini, parsley, basil and Parmesan. Simmer until sauce coats pasta, about 4 minutes. Season to taste with salt and pepper. Transfer pasta and sauce to large bowl and serve. Serves 6.

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