Linguine with Prosciutto and Gorgonzola
- 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
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.
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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