Mushroom & Prosciutto Pasta with Ceriello Homemade Vodka Sauce

Time to cook

25 minutes

Servings

Serves 4

Ingredients

• 16 oz dried pasta
• 2 cups chopped button mushrooms
• 6 oz prosciutto slices, cut into thin strips
• 15 oz jar of Ceriello Homemade Vodka Sauce
• 4 tbsp of parmesan, finely grated
• Salt and pepper to taste

Method

• To start, cook the pasta according to the packet instructions. Drain, reserving a small splash of the cooking water, and set aside until needed.
• While the pasta is cooking, sauté the mushrooms and prosciutto in a frying pan. You may need a dash of oil, although the prosciutto should release enough fat.
• After 5–10 minutes, once the mushrooms are soft and vibrant, pour in the Ceriello Homemade Vodka Sauce.
• Bring the sauce up to temperature, signalled by a gentle bubble, then add the pasta and stir everything together. Add a splash of pasta water if needed to loosen the sauce.
• Divide between four bowls and sprinkle with Parmesan to serve.