Linguine w/Prosciutto & Gorgonzola Cheese
Category: Easy Meal Preparation Time: 30 minutes Servings: 4
1 pound La Pasta Italia FRESH Linguine
1 Tablespoon Extra Vergin Olive Oil
2 Shallots – thinly sliced
One 1/4 inch thick slice of Prosciutto cut into thin strips
1/2 Cup drained oil packed sun-dried tomatoes cut into thin strips
1 Cup chicken stock or low sodium shicken broth
1/2 Lb Italian Gorgonzola Cheese
2 Tablespoons finely chopped Italian Parsley
Salt and pepper
Shredded Parmesan Cheese
Crushed Red Pepper Flakes
Cook Linguie in a large pot of boiling water for 3-4 minutes. Drain pasta and reserve 1/2 cup of cooking water.
Heat oil in a large skillet. Add shallots and saute for one minute. Stir in Prosciutto & Sun-dried Tomatoes. Season with red papper flakes and salt and pepper and cook for five minutes. Add half of the chicken stock/broth and stir up any browned bits from pan bottom.
Pour sauce over Linguine and toss well.
Add remaining chicken stock/broth and Gorgonzola cheese to skillet and stir over moderate heat until creamy.
Pour sauce over Linguine and add parsley and toss again. (Add some reserved cooking water if the pasta seems dry.) Sprinkle Parmesan Cheese on top.
Serve at once and ENJOY!
You can find Ingredients for this recipe and other Italian favorites at La Pasta Italia!