Print this RecipeThe play on flavors makes this a wonderful dish as a family main course or spectacular as a hot side dish at a party. If the party is done buffet style, put the fresh chopped rosemary and shredded Asiago cheese in separate bowls beside a heated chafing dish holding the Fettuccini noodles tossed with the rest of the sauce. Allow your guests to add the rosemary and cheese to their own taste (This is so good, you may want to double the amount of rosemary and cheese in the bowls).
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· 2 Tbsp of olive oil |
· ¾ Tbsp chopped garlic |
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· 1 cup of sliced yellow onions |
· 1-¼ cup of crimini mushrooms |
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· ½ cup diced sun dried tomatoes |
· ¾ cup diced prosciutto |
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· ¾ cup of Zinfandel wine |
· 1 Tbsp of balsamic vinegar |
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· ¾ cup of tomato sauce |
· 1 Tbsp of toasted fennel |
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· 3 Tbsp fresh chopped rosemary |
· ½ cup of shredded Asiago cheese |
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· 2 cups warm fettuccine noodles prepared to package directions | |
Heat oil over high heat until oil is hot but not smoking. Add garlic, onions, mushrooms, sun dried tomatoes and Prosciutto. Sauté until tender. Add wine, vinegar, tomato sauce and fennel. Reduce heat to medium. Cook uncovered for 10 minutes. Remove from heat. Add cheese and rosemary. Toss with the warm Fettuccini noodles. Serves four as a main dish or eight as a party side dish.
Serve with a bold, spicy Villa Toscano or Bella Piazza Zinfandel.
Order the featured wine Bella Piazza Zinfandel