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    Pasta with Italian prosciutto and green peas

    Pasta with ham and green pea sauce - penne prosciutto e piselli

    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 the sauce. Try on this dish with Penne, Garganelli or, if you have more time, with fantastic homemade tagliatelle!

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    penne-italian-prosciutto-and-pea

    • 13 oz (360 gr) Penne ziti pasta (or Garganelli, or Tagliatelle)
    • ½ lb (230 gr) Italian prosciutto sliced thick ⅛ inch
    • 10 Oz (280 gr) green pea
    • ½ lb (230 gr) yellow onions
    • 3 tbsp double concentrated tomato paste
    • 4 tbsp extra virgin olive oil
    • ½ glass of white whine
    • 1 Qt (1 Lt) vegetable broth
    • to taste table salt

    Pasta with ham and green pea sauce - penne prosciutto e piselli

    FIRST STEPS

    First, cut the slices of ham into small pieces; then finely Mince the onion. In a large saucepan, sauté the onion in olive oil over medium / low heat. Stir the onion with a spoon to avoid burning, until it is soft and translucent, then add the double concentrated tomato paste and continue cooking for 5 minutes

    double concentrated tomato paste

    PROSCIUTTO AND GREEN PEA

    Add the prosciutto with the onions and mix them cooking for a couple of minutes, then raise the heat to maximum, add the wine and continue cooking over high heat stir-frying until all the alcohol has evaporated . Now, lower the heat to medium level, and add the peas, and stir-fry for 5 minutes. When the peas will be well seasoned, add 3 tablespoons of hot vegetable stock, lower the heat at minimum, cover the saucepan with a lid and cook for about 45 minutes, until the peas are cooked but not mushy.

    Pasta with ham and green pea sauce - penne prosciutto e piselli

    FINISHING

    Meanwhile the sauce is cooking, heat 5 qt of salt water in a large pot. When the sauce is ready, and the water starts to boil, pour the pasta and cook it "al dente", then drain and add it into the sauce. Stir-fry the pasta with the sauce for a few minutes on high heat, then serve it piping on the table.

    Pasta with ham and green pea sauce - penne prosciutto e piselli

    WHICH KIND OF PASTA?

    For this recipe I have chosen the Penne, a classic Italian pasta; But there are other types of pasta perfect for this recipe; For example Sedanini, small macaroni long and thin; the Garganelli, a traditional Emilian pasta that can be found in the best Italian grocery; Or if it's Sunday, you can prepare fabulous tagliatelle, you will see what a success!

    Pasta with ham and green pea sauce - penne prosciutto e piselli

    pasta paccheri with baby artichokes and pork belly

    pasta paccheri with baby artichokes and pork belly

    PRINTABLE VERSION

    Pasta with Italian prosciutto and pea
     
    Print
    Prep time
    1 hour 10 mins
    Total time
    1 hour 10 mins
     
    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 the sauce. Try on this dish with Penne, Garganelli or, if you have more time, with fantastic homemade tagliatelle!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 13 oz (360 gr) Penne ziti pasta (or Garganelli, or Tagliatelle)
    • ½ lb (230 gr) Italian prosciutto (best if Parma) sliced thick ⅛ 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
    • ½ glass of red whine
    • 3 tbsp vegetable broth
    • to taste table salt
    Instructions
    1. FIRST STEPS
      First, cut the slices of ham into small pieces; then finely Mince the onion. In a large saucepan, sauté the onion in olive oil over medium / low heat. Stir the onion with a spoon to avoid burning, until it is soft and translucent, then add the double concentrated tomato paste and continue cooking for 5 minutes
    2. PROSCIUTTO AND GREEN PEA
      Add the prosciutto with the onions and mix them cooking for a couple of minutes, then raise the heat to maximum, add the wine and continue cooking over high heat stir-frying until all the alcohol has evaporated . Now, lower the heat to medium level, and add the peas, and stir-fry for 5 minutes. When the peas will be well seasoned, add 3 tablespoons of hot vegetable stock, lower the heat at minimum, cover the saucepan with a lid and cook for about 45 minutes, until the peas are cooked but not mushy.
    3. FINISHING
      Meanwhile the sauce is cooking, heat 5 qt of salt water in a large pot. When the sauce is ready, and the water starts to boil, pour the pasta and cook it "al dente", then drain and add it into the sauce. Stir-fry the pasta with the sauce for a few minutes on high heat, then serve it piping on the table.
    4. WHICH KIND OF PASTA?
      For this recipe I have chosen the Penne, a classic Italian pasta; But there are other types of pasta perfect for this recipe; For example Sedanini, small macaroni long and thin; the Garganelli, a traditional Emilian pasta that can be found in the best Italian grocery; Or if it's Sunday, you can prepare fabulous tagliatelle, you will see what a success!
    5. Pasta with ham and green pea sauce - penne prosciutto e piselli
    3.2.2925

     

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    Reader Interactions

    Comments

    1. Katie says

      June 06, 2021 at 11:12 pm

      I have been searching for a recipe like this for MONTHS!! I can’t wait to make it! A few questions: What kind of red wine? Do you used dry peas or frozen?

      Reply
      • Filippo Trapella says

        June 07, 2021 at 4:42 am

        Hope you'll like it Katie!

        Usually I use fresh or frozen peas.

        About the wine: If you prefer a white wine,I would suggest a Villa Sparina Gavi. In case you prefer a red, a Sangiovese is a great option. If you like bubbles and you are able to find it, a red Lambrusco is another great pairing.

        Happy cooking 🙂
        F.

        Reply
        • Katie says

          June 11, 2021 at 9:54 pm

          Thank you so much! Are all of those wine options ones you would use for the cooking wine in the recipe?

          Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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