Quick Version of Pasta With Prosciutto and Peas - Recipe
This is what I call one of my "dump recipes" because that's what you do. It takes 10
minutes to prepare; you just dump all the ingredients into a pot. Forty-five minutes later,
you have a delicious sauce. Best of all, the ingredients are staple items that I always have
on hand.
2 cups frozen baby peas
1 large onion, sliced thin
2 cups canned chopped tomatoes
2 slices prosciutto, finely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
8 ounces rigatoni or penne
2 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese plus additional for sprinkling
Cracked pepper
Serves 4-6
In a sauce pot, combine the peas, onion, tomatoes, prosciutto, olive oil, and salt. Cover,
and simmer over medium heat, just under a boil, for 30 to 45 minutes.
Cook the pasta according to package directions. Drain the pasta and return it to the pot
you boiled it in. Over medium heat, add all the sauce to the pot with the pasta. Mix gently
so you won't squash the peas. Heat through for about 30 seconds. Add the butter and the
Parmesan cheese, and mix gently but well. Remove from heat.
To serve, pour into a serving bowl, sprinkle with Parmesan cheese, and crack a nice
portion of pepper over the top.
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