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This is just good, people.  It’s simple, quick, and easy, but the flavors are intensely special.  Try this the next time you’d like little to no nutritional value in your dinner – it’ll be well worth the extra mile you run the next day!

Ok, fine, make some roasted broccoli to go with it so you’re not a complete nutritional failure.

Sheesh.

Pasta with Prosciutto-Sage Cream Sauce

You’ll need the following, for about 4 servings:

  • cooked pasta (why not use leftovers?  I like a short cut for this recipe, use whatever the dang box says for 4-ish portions.  You’re an adult, figure it out)
  • 2 tablespoons olive oil
  • 5 slices prosciutto
  • 1 clove garlic
  • 6-8 fresh sage leaves
  • 1/2 cup white wine
  • 1/2 cup half and half or cream
  • 3 tablespoons pine nuts
  • parmesan cheese

Sage and garlic together are just lovely, aren’t they?  They are.  Trust me.  I don’t buy tons of fresh herbs because they’re SO dang expensive, but sage is a great one because it lasts awhile in the fridge – one package will get you two or three sage-flavored dishes!  Don’t be afraid of sage.

Heat a pan with some olive oil to medium heat.  While the oil heats up, prepare the sage, garlic, and prosciutto.  Smash the garlic with the back of your knife…

And take off the skin.

Then, chop chop chop until the garlic is finely minced.

The end.  For the sage, roll the leaves into a tube and cut the sage into thin strips.

Do the same with the prosciutto – slice it into thin strips.

When the oil is warm, add the prosciutto and sage to the pan.

I think there was a pat of butter in this oil too.  Do that.  It can only make this better.  Stir the sage and prosciutto around for a few minutes until they start to cook, then add the garlic and saute for 90 seconds more.

You can let the prosciutto get as crispy as you like before you add the garlic; I like to leave mine pretty soft.  When the …. veggies… are cooked, add the white wine and the cream and stir everything together.

See how you can still see the wine?  We’re not letting it all evaporate out like with some sauces.  Keep the pan hot but not so hot that the liquids boil immediately – we want the wine and the cream to come to a happy, gentle simmer.  When that happens, add some black pepper and the pine nuts.

Glory Hallelujah that looks good!  It is, too.  Taste the sauce and add salt and pepper if you need it!  Then, stir in the pasta.

Look how creamy and perfect, and the whole dang thing took about 15 minutes once the pasta water had boiled.  Add more cream, salt, or pepper if you need it and top the whole thing with cheese and more pine nuts.  The last time I made this I served it with grilled fish dusted with some of my blackening seasoning, and it was a perfect fast, comforting meal.  Enjoy this one, guys!

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