Linguine With Prosciutto And Gorgonzola Recipe

Name: Linguine With Prosciutto And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thin linguine; 1 tablespoon extra-virgin olive oil; 2 shallots, thinly sliced; One 1/4 -inch-thick slice of prosciutto, cut into 3-by-1/4-inch matchsticks; 1/2 cup drained, oil-packed sun-dried tomatoes, cut into thin strips; Crushed red pepper; Salt and freshly ground black pepper; 3/4 cup chicken stock or canned low-sodium broth; 1/4 pound Italian Gorgonzola cheese; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

1 pound thin linguine
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
One 1/4 -inch-thick slice of prosciutto, cut into 3-by-1/4-inch matchsticks
1/2 cup drained, oil-packed sun-dried tomatoes, cut into thin strips
Crushed red pepper
Salt and freshly ground black pepper
3/4 cup chicken stock or canned low-sodium broth
1/4 pound Italian Gorgonzola cheese
2 tablespoons finely chopped flat-leaf parsley

1
In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm.
2
Meanwhile, heat the oil in a large nonreactive skillet. Add the shallots and cook over moderately high heat for 1 minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and black pepper and cook for 5 minutes. Add 1/4 cup of the chicken stock and stir up any browned bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well.
3
Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta, add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry. Serve at once.
4
Serve With: A lightly dressed green salad and a crusty loaf of Italian bread.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound thin linguine, 1 tablespoon extra-virgin olive oil, 2 shallots, thinly sliced, One 1/4 -inch-thick slice of prosciutto, cut into 3-by-1/4-inch matchsticks, and more.

Yes, Linguine With Prosciutto And Gorgonzola falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Prosciutto And Gorgonzola

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