Marsala Cream Streak Strip Campanelle with Crispy Prosciutto and Brussels Sprouts
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Before You Cook
Cook The Pasta and Prepare The Ingredients
Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup of pasta cooking water.
Peel and halve shallot. Slice halves into thin strips.
Coarsely chop prosciutto
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). (Time: 1:30)
Roast The Brussels and Cook The Prosciutto
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and prosciutto to pan. Stir often, separating pieces, until crisped, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Steak Strip Mixture
Separate steak strips into a single layer and pat dry. In the same pan over medium-high heat. add 1 tsp olive oil and steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes. Add shallot and cook 2 minutes. Add marsala wine to pan and bring to a simmer. Add cream, cooked pasta, and brussels to the pan. Bring sauce to a simmer and toss to combine.
Finish The Dish
Plate dish as pictured on front of card, topping dish with crispy prosciutto and shaved parmesan. Bon appétit!
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