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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- 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
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
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.
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.
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 paccheri with baby artichokes and pork belly
PRINTABLE VERSION
- 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
- 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 - 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. - 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. - 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! 
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?
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.
Thank you so much! Are all of those wine options ones you would use for the cooking wine in the recipe?