I have given up on trying to fight with J over pasta. In his ideal world, he would eat pasta 3x a week or more, and I would rather eat some veggies and not a meal full of carbs. I used to dig in my heels and not cook pasta ever (I have the power since I plan our meals!), and then I realised this made him a grumpycat and really – is eating pasta every once in a while worse than having a grumpycat boyfriend? I think not.
Relationships are all about choosing your battles and making small sacrifices and compromises, and pasta is one of those for us. Eating pasta makes J happy and so I’ll concede to eating a little more of it. (Psst, this is one of my favourite articles on tips for a better relationship: 15 Simple Rules for a Remarkable Couple Relationship.)
So! Pasta here I come! I made the commitment to find more delicious pasta recipes, other than our one go-to recipe, Creamy Chicken Penne with Sundried Tomatoes, Pesto, and Goat Cheese.
This Penne with Prosciutto, Sage, and Mushrooms may have just dethroned our Creamy Chicken Penne. It’s a rich, warming pasta recipe for Fall – the richness of the beef broth is deepened by the red wine – and I love being able to use fresh sage and rosemary from our garden. I’ve made the recipe multiple times using different mushrooms each time: crimini mushrooms, portobello, and shiitake. This time I used all portobello and I love how they add a hearty meatiness to the dish. You could easily make this dish vegetarian by subbing vegetable broth for the beef broth and removing the prosciutto, which I have done with good results.
So make this pasta for your man – and remember, choose those battles ;)
- 1 1/2 cups low-salt beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil
- 12 ounces assorted fresh mushrooms (any mushrooms work!)
- 8 ounces thinly sliced prosciutto
- 1 tablespoon butter
- 3 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 pound penne, cooked
- finely grated Parmesan to garnish
- Bring broth and red wine to a boil in a large frying pan over medium-high heat and cook until reduced, approximately 10-15 minutes. Pour into a small bowl and set aside.
- Heat olive oil in the frying pan over medium-high heat. Add mushrooms and saute until tender. Add prosciutto and toss until heated through. Add red wine reduction, butter, sage, and rosemary. Season with salt and pepper.
- Add cooked penne and toss to coat.
- Serve with a sprinkle of freshly grated Parmesan.
- To make this dish vegetarian, sub in vegetable broth for the beef broth and remove the prosciutto. It will still be delicious!