'brut' (beer) Cream Sauce with mixed greens and crispy proscuitto


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 large shallots, finley chopped
  • 4 cloves garlic, finely chopped
  • One 14-ounce can of crushed tomatoes
  • 6 small sage leaves, very thinly sliced, reserve a Tablespoon for garnish
  • 1 cup brut beer (or Champagne), for this recipe we used 'BRUTAL' from our friends at The Brewers Collective. It is an IPA - Brut. Containing Azacca, Citra, Belma and Cascade Hops and brewed in collaboration with John Palmer and Long Island Beer and Malt Enthusiasts
  • 1 cup heavy cream
  • 1/2 cup freshly grated Grana Padano, plus more for topping
  • Salt, to taste
  • 1 lb fresh pasta of choice
  • 1 cup blend of mixed greens (pictured is spinach,mizuna, chard and kale, but feel freeto usewhatever you like!)
  • 6 slices of proscuitto
  • 1/4 cup vegetable oil
  • A few grinds of black pepper


    1. Bring a large pot of water to a boil for the pasta. In a large skillet, heat the oil, one turn of the pan, over medium-low. Add the butter to the skillet. When the foam begins to subside, add the shallots, garlic and sage and stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add the Parmigiano-Reggiano and stir until melted. Add mixed greens, cook until wilted. Remove from the heat. 1.Heat a frying pan. Add vegetable oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of paper towel, leave to cool, break into large shards, then set aside 1.Meanwhile, salt the boiling water, add the pasta, and cook until al dente. Drain; add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper. Serve in shallow bowls topped with proscuitto crips and more cheese.