Categories: Pasta

Ingredients

• 5 tbsp olive oil
• 3 garlic cloves, peeled
• 3/4 lb mushrooms, sliced
• salt and pepper
• 2 oz thinly sliced prosciutto di Parma
• 2 cups canned Italian plum tomatoes, seeded and crushed, plus 1 cup water
• 1/4 cup chopped Italian parsley
• 1 lb bucatini
• 1 cup grated Parmesan

Directions

1. Bring 6 qts of salted water to a boil in an 8 qt pot over high heat. Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife. Add them along with the mushrooms to the oil. Season lightly with salt and pepper. Then add in the prosciutto and cook about 3 minutes. Pour in the tomatoes and 1 cup water. Season lightly with salt and pepper and bring to a lively bubble. Add the parsley, then reduce heat to a simmer and cook about 5 minutes.

2. While the sauce is simmering, stir the pasta into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta about 6-7 minutes.

3. Drain the pasta; drop it into the sauce and toss to coat. Check the seasoning, adding salt and pepper. Remove the skillet from the heat and stir in Parmesan. Transfer pasta to a warm place and top with remaining sauce.

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