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Ingredients

• 1 pound(s) red potatoes, unpeeled and cut into 3/4-inch chunks
• 1 tablespoon(s) salt
• .75  (16-ounce) bow-tie pasta, substitute farfalle pasta
• 1 tablespoon(s) olive oil
• .75 pound(s) shiitake mushrooms, stems removed and caps sliced 1/2-inch-thick, substitute 3/4 pound regular mushrooms, sliced
• 2 clove(s) garlic, crushed with side of chef's knife
• 1.5 teaspoon(s) chopped fresh rosemary, substitute 3/4 teaspoon dried rosemary leaves, crushed
• 1.25 cup(s) chicken broth
• 1.5 teaspoon(s) cornstarch
• .25 cup(s) dry vermouth, substitute dry white wine, or chicken broth
• 2 ounce(s) thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
• Rosemary sprigs, for garnish

Description

1   Pound(s) Red Potatoes, Unpeeled And Cut Into 3/4-inch Chunks 1   Tablespoon(s) Salt

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