Day 289, 2010

Tried a new dish called Pasta Alla Bravo.. it's a tomato cream sauce with Prosciutto, nutmeg and mushrooms.  It turned out pretty good. :)  Of course, Ashlea and Richie were here and I didn't take a photo of them... just the food!  (I swear, I'm losing it sometimes!) :(

Pasta Alla Bravo

Classic Tomato Sauce (see below- Note - you can use your own favorite marinara homemade or jar sauce if you like)

1 TBS Butter

1 C sliced mushrooms (3 ounces)

1/2 C chopped prosciutto or fully cooked ham (about 4 ounces)

2 Med green onions, thinly sliced

1 C heavy whipping cream

1/2 tsp freshly grated nutmeg

1 pkg fettuccine (16 oz)

1/2 C freshly grated or shredded parmesan

1. Make Classic Tomato Sauce
2. While sauce is simmering, melt butter in saucempan over med high heat.  Cook mushrooms, prosciutto and onions in buter abut 5 minutes, stirring frequently  until onions are tender
3. Stir in whipping cream, nutmeg and pepper.  Heat to boiling, reduce heat and simmer uncovered about 20 minutes, stirring frequently until thickened.
4. Stir in sauce.  Heat to boiling, reduce heat.  Simmer uncovered about 15 minutes, stirring occasionally until thickened
5. While sauce is simmering, cook fettucine as directed on package.  Drain and return to sauce pan.  Add sauce, toss gently until evenly coated.  Sprinkle with Parmesan and serve.

Classic Tomato Sauce

1 TBS Olive Oil

4 cloves garlic, finely chopped

1 small onion, chopped (1/4 C)

2 cans Italian style pear shaped (plum) tomatoes drained

2 TBS chopped fresh or 2 tsp dried basil

2 TBL chopped fresh or 2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

1. Heat Oil in saucepan over med high heat.  Cook garlic and onions in oil about 5 minutes, stirring frequently until onion is tender.
2. Place tomatoes in food processor or blender.  Cover and process until smooth.  Stir tomatoes and remaining ingredient into onion mixture.  Heat to boiling, reduce heat.  Simmer uncovered about 45 minutes, stirring occasionally
3. Use sauce immediately or cover and refrigerate up to 48 hours or freeze up to 2 months