Parpadelle W/ Baby Asparagus, Shitake Mushrooms & Proscuitto Di Parma

• 14 ounces (400 grams) Papardelle pasta
• 4 tablespoons extra-virgin olive oil
• 1 clove garlic, smashed
• Baby asparagus, cut into 2-inch pieces
• Shiitake mushrooms, sliced 1/4-inch thick
• 1/4 Thai chile, minced
• 2 cups sweet cherry tomatoes, sliced
• Pinch brown sugar
• Sea salt and freshly ground black pepper
• Prosciutto di Parma, sliced into ribbons
• 1/3 cup freshly-grated Parmesan cheese, for topping pasta
• *Cook's Note: Thai chile pepper is very hot, if sensitive use jalapenos or omit

1. Cook the papardelle in salted boiling water until al dente. Strain.
2. Heat the extra-virgin olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms, and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp. Add the tomatoes to the pan and season generously with sea salt, freshly ground pepper and brown sugar. Give it a good stir and then let the tomatoes sauce up for about 8 to 10 minutes. Add the cooked pasta and prosciutto to the pan, mix it up for a couple of minutes so that the flavors meld together.
3. Serve the pasta topped with freshly-grated Parmesan cheese.

pasta, extravirgin olive oil, clove garlic, shiitake mushrooms, chile, sweet cherry tomatoes, brown sugar, salt, parma, parmesan cheese, omit

Taken from www.epicurious.com/recipes/member/views/parpadelle-w-baby-asparagus-shitake-mushrooms-proscuitto-di-parma-50172615 (may not work)