Mushroom Tortellini with Arugula and Crispy Prosciutto

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4 thin slices prosciutto di Parma
• 1 small onion, minced (about 1/2 cup)
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 2 garlic cloves, minced
• 2 tablespoons minced fresh sage or rosemary sprigs
• 1/8 teaspoon red pepper flakes
• 1/4 pound arugula leaves, rinsed and dried (about 2 cups)
• 1 (9-ounce) package refrigerated mushroom tortellini
• Salt, to taste
• Freshly ground black pepper, to taste
• Garnish: shredded ricotta salata

Preparation

1. 1. Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
2. 2. Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
3. 3. Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
4. 4. Crumble prosciutto, and sprinkle over pasta. Garnish, if desired.