Sage and Prosciutto Pasta Sauce

10 Large fresh sage leaves, chopped

⅓ to ½ lb. Prosciutto, sliced or torn

2 (or more) Garlic cloves, minced

1 T EVOO

½ C (or more) Heavy cream

½ C Parmesan

Salt and pepper to taste 

1)  In a sauté pan, heat EVOO, add garlic, sauté until garlic is fragrant.  Add sage.  Add cream.  If this seems way too rich for you, you can thin with a bit of chicken stock.

2)  Just before tossing with pasta, add prosciutto (you aren’t really cooking the prosciutto, just warming it) and cheese.

 

 

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