Prosciutto and Orange Cream Sauce with Szechuan Orange Spice Linguine from Olio Fresca

Continuing with my series of recipes using Olio Fresca pasta, I recently came up quite possibly the best recipe I ever concocted.  I had made Olio Fresca's Szechuan Orange Spice Linguine before with shrimp, broccoli, cherry tomatoes, crushed red pepper, and parsley with decent results, but my comment at the time was that a citrusy sauce would bring out more of the orange flavor in the pasta.  So this time, I tried something completely different: I made an orange cream sauce and tossed the pasta with prosciutto, orange zest, parmesan cheese, and other spices, and the result was so remarkable I couldn't believe I came up with this myself!  The orange flavor in the pasta really shines through in this simple recipe, and the prosciutto was a great accompaniment.  I suspect bacon might work well, too.

Prosciutto and Orange Cream Sauce with Szechuan Orange Spice Linguine

Ingredients:

1/4 lb prosciutto, torn into small pieces
1/2 cup heavy cream
1/2 cup orange juice
Zest of 1 small orange
Grated parmesan cheese, to taste
1 lb Olio Fresca Szechuan Orange Spice Linguine
Ground black pepper, to taste
Crushed red pepper, to taste
Chopped parsley, to taste
Cooking spray

Directions:

Cook pasta for about 2 minutes, just before al dente.  Drain.

Spray skillet with cooking spray and heat prosciutto on medium heat for a few minutes, until heated through.  Add heavy cream, orange juice, parmesan cheese, ground black pepper, and crushed red pepper.  Once heated, add pasta and toss.  Serve, topped with orange zest and parsley.

Check out other recipes using Olio Fresca products here.  To purchase Olio Fresca pasta, check out their website for currently available products.