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Ингредиенты
- 1 T. olive oil
- 1 c. finely chopped onion
- 1 large garlic clove, minced
- 1/8 t. dried hot red pepper flakes, or to taste
- 1/2 t. dried basil, crumbled
- 1/2 t. dried oregano, crumbled
- 1/2 lb. fresh shiitake mushrooms, stems discarded and the caps sliced
- 1/4 stick (1/8 cup) unsalted butter, divided
- 1 1/2 T. all-purpose flour
- 1 c. whole milk
- 1 (28-ounce) cans Italian tomatoes, drained well and chopped
- 2 oz. thinly sliced prosciutto, cut into strips
- 1/8 lb. Italian Fontina, grated (about 1/2 cup)
- 1/8 lb. Gorgonzola, crumbled (about 1/2 cup)
- 3/4 c. freshly grated Parmesan, divided
- 1/3 c. minced fresh parsley leaves
- 1/2 lb. farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)
View Full Recipe at Eliots Eats
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