Pasta with Italian prosciutto and pea
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Today I propose you another recipe from my childhood: the pasta with Italian prosciutto and green peas. Oh men! This pasta brings me right to my birthplace in Bologna, when my mom wanted to cuddle us, but had not much time. The best prosciutto for this recipe is the final part, the sweeter and softer. Just because the ham is cooked, increasing its sapidity, I do not recommend you to add salt into
Ingredients
Serves: 4
Prep Time: 1 hour 10 mins
Total Time: 1 hour 10 mins
13 oz (360 gr) Penne ziti pasta (or Garganelli, or Tagliatelle)
½ lb (230 gr) Italian prosciutto (best if Parma) sliced thick 1/8 inch
1 lb (450 gr) green pea
½ lb (230 gr) yellow onions
2 tbsp double concentrated tomato paste
5 tbsp crushed tomatoes
4 tbsp extra virgin olive oil
1/2 glass of red whine
3 tbsp vegetable broth
to taste table salt
Preparation
