INGREDIENTS :

1 lb. (450 g) Unico Fettuccine

FOR THE SAUCE :

1/3 cup Unico Premium Extra Virgin Olive Oil

½ lb. fresh chanterelles, shitake, or cremini mushrooms

¼ lb. prosciutto, cut into 1 thick slice and diced

1 clove garlic, minced

4 fresh sage leaves, shredded or 1 Tbsp. chopped fresh parsley

4 cups Unico Whole Tomatoes with their juice, put through a food mill to remove seeds

salt and freshly ground black pepper to taste

¼ cup heavy cream

PREPARATION: Heat the oil in a large skillet over high heat. Add the mushrooms and cook stirring, until they are golden brown (2 – 3 minutes). Add the prosciutto, garlic and fresh sage or parsley then stir for about 1 minute. Add the tomatoes and season with salt and pepper. As soon as the tomatoes begin to boil, reduce the heat to low and simmer uncovered, stirring occasionally until the sauce has a medium thick consistency 8 – 10 minutes. Add the cream and simmer a few minutes longer. Taste. Adjust and turn heat off.

Meanwhile, cook pasta according to package. Drain the pasta and add to the skillet with the sauce. Toss over low heat until pasta and sauce are well combined.

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