Creamy Tomato Parmesan Linguine with (or without) Peas and Prosciutto (Tomato Alfredo)
INGREDIENTS
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1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
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kosher salt
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3 tablespoons olive oil
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4 cloves garlic, chopped finely
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1 shallot, chopped finely
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1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
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kosher salt and freshly ground black pepper to taste
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2 tablespoons unsalted butter
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1 cup heavy cream
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1 1/2 cups fresh or frozen peas*
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1/4 lb sliced prosciutto (taste it before buying, you don’t want it too salty)
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1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese..
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red hot pepper flakes (optional, the amount depending on how hot you like it)
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chopped fresh Italian parsley (optional)
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