Rachael Ray: Pappardelle + Marsala Mushroom Sauce & Prosciutto

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Rachael Ray: Pappardelle + Marsala Mushroom Sauce & Crispy Prosciutto

After spending time in the kitchen with Clodagh McKenna, Rachael Ray wanted to make a beautiful meal that she serves a lot during Autumn and Winter. This rich and delicious mushroom-based pasta dish is one that is “ridiculous” and “slap yourself good” according to Rachael! Rachael prepared Pappardelle with Marsala Mushroom Sauce and Crispy Prosciutto, and had everyone’s mouths watering! Rachael suggested that you make a little extra crispy prosciutto during the cooking process, since you’re likely going to want to snack on a few pieces yourself. Rachael definitely knows what we’re all wanting!

To get the recipe, click next page.

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Rachael Ray: Pappardelle + Marsala Mushroom Sauce & Crispy Prosciutto Recipe Ingredients

Rachael Ray: Pappardelle + Marsala Mushroom Sauce & Prosciutto

Rachael Ray’s Pappardelle with Marsala Mushroom Sauce and Crispy Prosciutto is one of her favorites to make during cold weather. (heymrleej / Flickr)

  • 1 C loosely packed, sliced dried porcini mushrooms
  • 2 tbsp extra-virgin olive oil
  • 1 lb mixed mushrooms – wiped clean, sliced
  • 4 large cloves garlic – chopped or grated
  • salt and black pepper
  • about 1/3 C heavy cream
  • 1 lb dried pappardelle
  • 1/2 lb sliced Prosciutto di Parma
  • 2 C chicken stock
  • 2 tbsp butter
  • 2 large shallots – finely chopped
  • 2 tbsp fresh thyme leaves
  • 1/2 C Marsala
  • small handful flat-leaf parsley – finely chopped
  • 1 C Parmigiano-Reggiano cheese + more to pass

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Rachael Ray: Pappardelle + Marsala Mushroom Sauce & Crispy Prosciutto Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Arrange the prosciutto in a single layer on a parchment-lined baking sheet and bake for 10 minutes until crispy
  3. Bring a large pot of water to a boil for the pasta
  4. Put the dried mushrooms in a small pot and cover with stock
  5. Bring to a boil then reduce the heat to a simmer
  6. Heat a large skillet over medium-high to high heat with extra-virgin olive oil
  7. Melt the butter into the oil and add the fresh mushrooms
  8. Brown until tender, then add the garlic, shallots, and thyme
  9. Season with salt and pepper
  10. Turn the heat down and cook to soften for 2-3 minutes
  11. Remove the porcini from the stock and chop
  12. Add the porcini to the sauteed mushrooms, then deglaze with Marsala
  13. Add the porcini stock to the pan, leaving any grit behind
  14. Stir in the parsley and cream and reduce the heat to a low simmer
  15. Salt the pasta water and cook to al dente
  16. Save 1/2 to 3/4 C starchy cooking liquid then drain the pasta
  17. Toss the pasta with the sauce and some of the cooking water
  18. Slowly add in the cheese
  19. Serve with more cheese at the table to pass

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