Emmanuel's Pasta, Peas, Prosciutto, and Onion

Name: Emmanuel's Pasta, Peas, Prosciutto, and Onion
Prep time: 5 min
Cook time: 15 min
Yield: 6
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

Emmanuel's Pasta, Peas, Prosciutto, and Onion was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/emmanuels-pasta-peas-prosciutto-and-onion-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

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

Go To Recipe

review