April Showers Mushroom, Prosciutto Pasta

1. 1

   Cook the spaghetti al dente according to package instructions.

2. 2

   While that's happening, in a pan with heated olive oil fry up the prosciutto bits until slightly crisp. Set aside. In the same pan, add more oil if necessary, and fry up the onions, garlic, and mushrooms until caramelized. Add oregano and crushed red pepper, and let the flavors meld.

3. 3

   Add in tomatoes. Season with salt and pepper as needed. Lower the heat, letting the mixture gently bubble away and allowing the tomatoes to break down slightly.

4. 4

   Add in lemon juice and half of the chopped parsley. Put the prosciutto back into the mixture. Let it go for a minute or two. Make sure the sauce doesn't dry out. You can add stock or a bit of water if it does dry out.

5. 5

   Keep an eye on the pasta so you don't overcook it. Drain the pasta and mix with the sauce. Top with cheese, parsley, and salt/pepper if needed.

* Per serving · 4 servings · Values may vary.