14 ounces (400 grams) Papardelle pasta
4 tablespoons extra-virgin olive oil
1 clove garlic, smashed
Baby asparagus, cut into 2-inch pieces
Shiitake mushrooms, sliced 1/4-inch thick
1/4 Thai chile, minced
2 cups sweet cherry tomatoes, sliced
Pinch brown sugar
Sea salt and freshly ground black pepper
Prosciutto di Parma, sliced into ribbons
1/3 cup freshly-grated Parmesan cheese, for topping pasta
Thai chile pepper is very hot, if sensitive use jalapenos or omit.
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