Emmanuel's Pasta, Peas, Prosciutto, and Onion Recipe

Name: Emmanuel's Pasta, Peas, Prosciutto, and Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta; 3 or 4 cloves garlic, chopped; 1/2 onion, chopped; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil; 1 (28-ounce) can diced tomatoes in juice; 1 (8-ounce) can tomato sauce or tomato puree; Salt and pepper; 1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips; 1 cup (a couple of handfuls) frozen green peas; 20 leaves fresh basil, shredded or torn, plus a few leaves to garnish; Grated peccorino Romano, for passing

Servings: persons

1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta
3 or 4 cloves garlic, chopped
1/2 onion, chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil
1 (28-ounce) can diced tomatoes in juice
1 (8-ounce) can tomato sauce or tomato puree
Salt and pepper
1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips
1 cup (a couple of handfuls) frozen green peas
20 leaves fresh basil, shredded or torn, plus a few leaves to garnish
Grated peccorino Romano, for passing

1
Put a large pot of water on the stove over high heat for pasta.
2
When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it.
3
In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes.
4
Add tomatoes and sauce or puree to the pan.
5
When tomatoes come to a bubble, reduce heat to simmer.
6
Season sauce with salt and pepper.
7
When pasta is cooked to al dente, drain well and set near stove.
8
Sprinkle ribbons of sliced prosciutto and the green peas into the sauce.
9
Stir to combine and heat peas through.
10
Toss pasta with sauce and shredded basil.
11
Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute.
12
Transfer pasta to a serving platter and garnish with a few whole basil leaves.
13
Serve with salad and grated cheese, for passing.

772

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta, 3 or 4 cloves garlic, chopped, 1/2 onion, chopped, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Emmanuel's Pasta, Peas, Prosciutto, and Onion falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emmanuel's Pasta, Peas, Prosciutto, and Onion

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