30 mins
20 mins
Serves 4

Creamy Prosciutto and Wild Mushroom Gemelli

Wild mushrooms, prosciutto and red wine give this pasta dish a depth and complexity fit for holiday dining. Creamy, savory and absolutely delicious!
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  • 12 oz Italpasta Artisan Gemelli
  • 2 tbsp olive oil
  • 1 lb mixed wild mushrooms, coarsely chopped
  • 4 oz prosciutto, chopped
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh marjoram, divided
  • ½ cup red wine
  • ½ cup 35% whipping cream
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup grated Parmesan cheese


  • In large pot of boiling salted water set over medium-high heat, cook pasta according to package directions; drain, reserving ⅓ cup (75 mL) cooking liquid.
  • Meanwhile, heat oil in large skillet set over medium-high heat; sauté mushrooms, prosciutto, shallots, garlic, rosemary, and 1 tsp (5 mL) marjoram for 8 to 10 minutes or until mushrooms are browned and tender.
  • Stir in wine; cook for 2 to 4 minutes or until slightly reduced. Stir in cream; reduce heat to medium. Simmer for 3 to 6 minutes or until thickened. Season with salt and pepper.
  • Toss with pasta and reserved cooking liquid. Garnish with Parmesan and remaining marjoram. Serve immediately.
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  • Any leftover mushroom stems can be chopped and fried with herbs, shallots, garlic, and panko crumbs (if desired), until crisp, then sprinkled over top for added crunch.
  • Make a festive sangria with leftover red wine and any leftover herbs.

Nutritional Analysis

Calories: 570kcalCarbohydrates: 80gProtein: 22gFat: 22gSaturated Fat: 10gCholesterol: 50mgSodium: 910mgFiber: 5gSugar: 7g