INGREDIENTS

INSTRUCTIONS

In a large skillet cook the onion, the garlic, the red pepper flakes,
the basil, and the oregano in the oil over moderately low heat,
stirring, until the onion is softened. Add the mushrooms, cook the
mixture over moderate heat, stirring, for 10 to 15 minutes, or until
the mushrooms are tender, and transfer the mushroom mixture to a
large bowl. In the skillet melt 3 tablespoons of the butter over
moderately low heat, whisk in the flour, and cook the roux, stirring,
for 3 minutes. Add the milk in a stream, whisking, and simmer the
mixture, whisking, for 2 minutes, or until it is thickened. Pour the
sauce over the mushroom mixture and add the tomatoes, the prosciutto,
the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the
parsley.
In a kettle of boiling salted water cook the pasta for 5 minutes (the
pasta will not be tender) and drain it well. Add the pasta and salt
and pepper to taste to the mushroom mixture, toss the mixture until
it is combined well, and transfer it to a buttered 3- to 4-quart
baking dish. The pasta may be prepared up to this point and kept
covered and chilled overnight. Bring the pasta to room temperature
before continuing with the recipe. Sprinkle the pasta with the
remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon
butter, cut into bits, and bake it in the middle of a preheated 450F.
oven for 25 to 30 minutes, or until the top is golden and the pasta
is tender.
Serves 6 to 8.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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