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Linguine with Prosciutto and Gorgonzola

Serves 4 to 6
Time 20 min
The Gorgonzola cheese in this dish is subtle and creamy. Use pancetta or bacon in place of the prosciutto, if you like.
Ingredients
  • 1 pound fresh linguine or fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, peeled and thinly sliced
  • 1/4 pound thinly sliced prosciutto, cut into strips
  • 1 cup oil-packed sun dried tomatoes, drained and roughly chopped
  • Crushed red chile flakes
  • Salt and freshly ground pepper
  • 3/4 cup low-sodium chicken broth
  • 1/4 pound Gorgonzola, crumbled
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Method

Bring a large pot of salted water to a boil.

Add the linguine, stir and cook until al dente, referring to package guidelines for timing.

Drain the pasta, reserving 1/2 cup of the cooking liquid.

Return the pasta to the pot and cover partially to keep warm.

Meanwhile, heat the oil in a large skillet.

Add the shallots and cook over moderate heat until fragrant, about a minute.

Stir in the prosciutto and sun-dried tomatoes.

Season with crushed red pepper, salt and pepper and cook 5 to 7 minutes.

Add the chicken broth and Gorgonzola and stir, scraping up any brown bits clinging to the bottom of the pan.

Pour the sauce over the pasta along with the pasta cooking water and toss well.

Sprinkle parsley over pasta and toss again to combine. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound fresh linguine or fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, peeled and thinly sliced
  • 1/4 pound thinly sliced prosciutto, cut into strips
  • 1 cup oil-packed sun dried tomatoes, drained and roughly chopped
  • Crushed red chile flakes
  • Salt and freshly ground pepper
  • 3/4 cup low-sodium chicken broth
  • 1/4 pound Gorgonzola, crumbled
  • 2 tablespoons finely chopped fresh flat-leaf parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.