Ingredients
14 ounces (400 grams) Papardelle pasta
4 tablespoons extra-virgin olive oil
1 clove garlic, smashed
Baby asparagus, cut into 2-inch pieces
Shiitake mushrooms, sliced 1/4-inch thick
1/4 Thai chile, minced
2 cups sweet cherry tomatoes, sliced
Pinch brown sugar
Sea salt and freshly ground black pepper
Prosciutto di Parma, sliced into ribbons
1/3 cup freshly-grated Parmesan cheese, for topping pasta
*Cook’s Note: Thai chile pepper is very hot, if sensitive use jalapenos or omit
Preparation
Cook the papardelle in salted boiling water until al dente. Strain.
Heat the extra-virgin olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms, and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp. Add the tomatoes to the pan and season generously with sea salt, freshly ground pepper and brown sugar. Give it a good stir and then let the tomatoes sauce up for about 8 to 10 minutes. Add the cooked pasta and prosciutto to the pan, mix it up for a couple of minutes so that the flavors meld together.
Serve the pasta topped with freshly-grated Parmesan cheese.
