Ingredients

4 tablespoons DaVinci® Extra Virgin Olive Oil

4 garlic cloves, thickly sliced

1 pound asparagus, cut into ¼-inch rounds

¼ cup chopped shallots

¾ pound shiitake mushrooms, sliced

¼ pound prosciutto or ham, finely chopped (optional)

4 tablespoons chopped parsley, divided

¾ cup white wine

2 cups chicken stock or vegetable stock

1 cup cream

½ cup tomato sauce

1 pound DaVinci® penne rigate pasta

5 tablespoons grated Parmesan cheese

1 tablespoon Susan Rice™ Olive Oil with Summer Truffles

½ teaspoon salt or to taste

½ teaspoon pepper or to taste

Related Recipes

Tomato Sauce

Chicken Stock

Pasta With Ham, Mushrooms, Asparagus and Truffle Oil

Chef Nick Stellino

Serves 4 to 6

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In a large sautée pan, cook the olive oil and garlic over medium heat until the garlic begins to brown, about 2 minutes. Add the asparagus and cook 2 more minutes. Add the shallots, stir well, and cook 1 more minute. Add the mushrooms, the optional prosciutto and half of the parsley. Increase the heat to high and cook 1 more minute, stirring well.

Add the wine and cook for 1 more minute, stirring well. Add the chicken stock, cream and tomato sauce. Bring to a boil, reduce the heat to medium-low, and cook for 15 minutes.

Cook the pasta in boiling water according to the directions on the package. Drain well and return to the pot.

Pour the sauce over the pasta and cook, stirring over medium heat, for 3 more minutes until the sauce is absorbed. Add the Parmesan cheese, truffle oil and remaining parsley. Toss well, and serve. Season with the salt and pepper.