Serves 2 to 4
• 2 tablespoons butter
• 1/2 sweet onion (preferably Vidalia), chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup ham, cut into 1/2-inch cubes
• 1/2 cup heavy cream
• 2 tablespoons fresh sage leaves, chopped
• 4 cups cooked pasta, preferably farfalle
• 1/2 cup fresh Parmesan, grated
• Coarse salt and black pepper
1. In a deep pot, melt butter. Once melted, add the onions. Soften over a medium-low heat for five minutes, or until light brown and soft.
2. Add garlic and mushrooms. Cook for a few more minutes, until softened. Stir in ham and cream. Cook until warmed through.
3. Add the pasta and sage. Cook a few more minutes, or until sauce has thickened slightly. Stir in Parmesan. Salt and pepper to taste and serve immediately.
Caleb Melchior studies landscape architecture at Kansas State University in Manhattan, Kansas. When not working in the design studio, he writes about food and works in the garden.
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