Ingredients

1 tablespoon olive oil
2 red onions, in thin slices
4 ounces prosciutto, cut into shreds
4 ounces oil-packed sundried tomatoes, drained and sliced
1/4 small red pepper, dried and finely chopped
1 1/2 cups chicken broth
1/2 cup heavy cream
1 pound linguine
4 ounces Gorgonzola, crumbled
Minced fresh flat-leaf parsley for garnish

Directions

Heat the oil in a saucepan. Saute the onion until soft. Add the prosciutto, sundried tomatoes and red pepper. Saute until the prosciutto is crisp. Add the chicken broth. Simmer until the broth has almost disappeared. Stir in the cream.

Cook the linguine in a large pot of salted boiling water until al dente. Drain. Gently mix the pasta and sauce. Stir in the Gorgonzola, and garnish with parsley as desired.