Cook the papardelle in salted boiling water until al dente
Heat the extra-virgin olive oil
in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus
, shiitake mushrooms
, and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp
. Add the tomatoes to the pan and season generously with sea salt
, freshly ground pepper and brown sugar
. Give it a good stir and then let the tomatoes sauce
up for about 8 to 10 minutes. Add the cooked pasta and prosciutto
to the pan, mix it up for a couple of minutes so that the flavors meld together.
Serve the pasta topped with freshly-grated Parmesan cheese.