Tri-color pasta adds a bit of variety—and color—to any pasta preparation. Here, pappardelle is combined with a shallot and mushroom cream sauce and tossed with prosciutto and fresh sage.
1 lb. mixed spinach, carrot, and saffron pappardelle
1-2 tbsp. chopped shallots
1 lb. fresh mushrooms, sliced
1-1 1⁄2 cups cream
Salt and pepper, to taste
6 oz. prosciutto, slivered
1-2 tbsp. chopped fresh sage
Sage leaves, for garnish
- Cook pappardelle al dente; drain and keep warm.
- In large sauté pan, melt butter over medium heat. Add shallots; sauté 2 min. Add mushrooms; sauté 4-5 min., or until tender.
- Stir in cream and bring to a boil; simmer until reduced and slightly thickened. Season with salt and pepper to taste.
- Stir prosciutto and chopped sage into mushroom sauce; heat through. Toss pappardelle with cream sauce. Garnish with fresh sage leaves.