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2 cups chopped onion
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2 large garlic, minced
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1/4 tsp hot red pepper flakes
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1 tsp dried basil
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1 tsp dried oregano
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2 tbsp. olive oil
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1 lb. fresh shitake mushrooms, sliced
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1/2 stick butter
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3 tsp. flour
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2 cups milk
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2-28 oz. cans Italian tomatoes, drained and chopped
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1/2 lb. thinly sliced proscuitto, cut into strips
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1/4 lb. italian fontina, grated
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1/4 lb gorgonzola, crumbled
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1 and 1/2 cups freshly grated Parmesan
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2/3 cup minced fresh parsley
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1 lb. bowtie or penne pasta
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