Sunset reader Christine Datian, of Las Vegas, sent us this indulgent and delicious pasta recipe. If you'd prefer a lighter version, you could use milk thickened with a little flour in place of the cream.
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 large onion, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
4 ounces thinly sliced prosciutto, cut into strips
1 pound asparagus, trimmed and cut into 1-in. pieces
1 1/4 cups heavy whipping cream
About 1/4 cup grated parmesan cheese
1/2 teaspoon pepper
1/2 teaspoon chile flakes
How to Make It
Cook pasta according to package directions. Drain and return to pot.
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.