Pasta alla Francescana is a rich and flavorful first course, perfect for those not looking for lightness but for lots of taste. Once served, it will win the hearts of your guests: loved by both adults and children, it is a true treat for the palate.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb pasta (penne, caserecce, rigatoni, etc…)
- 11 oz button mushrooms (champignon)
- 3.5 oz cooked ham (prosciutto cotto)
- 3/4 cup tomato passata
- 3/4 cup cooking cream
- 1 bunch parsley
- 1 1/4 onion
- salt
- black pepper
- extra virgin olive oil
Preparation
To prepare Pasta alla Francescana, start by putting plenty of water in a pot and bring it to a boil over high heat. In the meantime, clean the mushrooms and slice them. Sauté them in a pan with a drizzle of olive oil and the chopped onion, covering with a lid and cooking over medium heat.
Cut the ham into cubes or strips, depending on the thickness of the slices. When the mushrooms have released their water, uncover the pan and let it evaporate completely. Add the ham, brown it for a few seconds, then add the tomato passata. Season with salt and pepper and let cook covered for about 10 minutes. At the end of cooking add the cream and the chopped parsley, stirring to combine all the ingredients well.
Meanwhile, the water in the pot will have reached a boil: salt it and cook the pasta following the times indicated on the package. Drain it and transfer it to the pan with the sauce, toss gently and serve immediately, piping hot.
Tips
For the preparation you can use either fresh or canned mushrooms; the flavor will of course change slightly between the two versions.
Other recipes:
Baked chicken drumsticks with corn flakes
Almond brittle (Sicilian nougat)
