My sister-in-law Michelle grew up in Ohio, went to Notre Dame, and then to law school. She married my brother in Columbus. In her wedding dress, she grabbed the mic and sang Bobby McGee at the reception. “Freedom’s just another word for nothin’ else to lose…” She sang it better than Joplin
She moved to New Jersey to marry my brother. As the story goes, on her first Italian-American holiday (after trying to absorb the fact that the pasta course was merely a second appetizer), she realized that she was surrounded by names like Garrubbo, Ciccone, Loria, Basile, Di Giacomo and Lazaro. She snuck outside and called home, “I feel like I’m in a movie.”
True, but she made the movie better for all of us. We gathered last week to remember her. I figured that the combination of cream, ham, mushrooms, and peas could be found as easily in the Midwest as in Italy.
Sunday Pasta brings us together, in good times and in bad. Sometimes to celebrate, and other times to remember. This week’s pasta is made in honor of Michelle Zinser Garrubbo, who died way to young.
You are loved and will be missed by many.
Check out our Wine Pairings to compliment this dish.
Bring a large pot of salted water to a boil.
In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.
Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes.
Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.
Serve immediately with a sprinkle of Parmigiano and fresh black pepper.