Homemade Fettuccini with Prosciutto, Crimini Mushrooms, Grape Tomatoes & Peas with Goats Cheese & Marsala Wine Sauce
Cook Time: 20 minutes
Chef: Joseph Doering
Restaurant: Rachel's Cafe, Syosset, New York
"Rachel's has been a part of the Syosset community for over 20 years. My culinary experience in owning my own restaurant, began in the original Rachel's restaurant in Fire Island, in 1986. Pasta has always been a passion of mine, in both making and eating. Many of the pasta dishes at Rachel's are a compilation of fresh and seasonal ingredients which I marry together. I enjoy the challenge of pairing ingredients one would never think to mix with pasta.
Rachel's Cafe is a cozy, charming place that seats 46 people, and offers a wide selection of wines primarily from Italy. Most of the pastas are made in-house. We serve pizza, and fresh seasonal seafood and various chicken sautes. Desserts are all homemade, by my talented wife Angela. Rachel's is a favorite local restaurant, referred to by many patrons, 'as being at home.'"
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- Olive oil to coat saute pan, about 4 tablespoons
- 2 tablespoons of shallots, chopped fine
- 6 crimini mushrooms, sliced
- 4 slices of prosciutto, roughly chopped
- 1/2 cup frozen peas, thawed
- 6 grape tomatoes halved
- 1/2 cup Colombo Dry Marsala wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 3 oz. goats cheese
- 7 oz of fresh fettuccini pasta
Put large pot of water to boil, once it starts to boil add salt and pasta. Cook until pasta starts to rise to top of the pot. Approximately 7 minutes. Should be al dente. Strain pasta, and put pasta into serving bowl.
Heat a large saute pan, on medium heat, add oil. Add in shallots, cook until translucent, approximately 2 minutes. Add mushrooms, and cook for few minutes, until they just begin to get brown. Add prosciutto and cook a few more minutes. Follow with the peas, and tomatoes, cook for approximately 1 minute. De glaze the pan with the marsala wine and add the chicken stock, simmer for another minute.
Add the heavy cream and another splash of marsala, cooking to meld all ingredients. Add chunks of the goats cheese and mix slightly so as not to break cheese apart. Pour half over pasta, and toss and pour the balance over the pasta to serve.
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