Shelly's Recipe

BOW TIES WITH PROSCIUTTO SAUCE

Category: Pasta - Meat

1 cup thawed frozen peas
Salt
1 tbsp olive oil
3 tbsp unsalted butter
1/2 cup finely minced yellow onion, carrots and celery
1/4 lb prosciutto, minced
1/3 cup dry white wine
2 cups tomato puree
1/3 cup half and half
1 tbsp coarse salt
1 lb bow ties, garganelli or tagliatelle
1/2 cup grated Parmigianino Reggiano

Sauce: Heat the oil and 2 tbsp butter together in a large skillet over medium heat. As soon as the butter begins to foam, add the minced vegetables and cook, stirring occasionally, until golden and soft, 8-10 minutes. Add the prosciutto and stir for 1-2 minutes, then raise the heat to high and add the wine. Stir until almost all the wine has evaporated. Add the tomato sauce and season lightly with salt. As soon as the sauce comes to a boil, reduce the heat to low and simmer, uncovered, until the sauce has a medium-thick consistency, about 15 minutes. Stir the milk and peas into the sauce and simmer for 2-5 minutes then turn off the heat. Makes approximately 2 1/2 cups sauce

Cook the pasta with the coarse salt until al dente. Scoop out the pasta and reserve about 1/2 cup of the pasta cooking water. Drain the pasta and place in the skillet with the sauce. Add the remaining 1 tbsp butter and a handful of cheese. Stir quickly over medium heat until the pasta and sauce are well combined. Add a bit of the reserved cooking water if the pasta seems dry. Taste, adjust the seasoning, and serve with remaining cheese. Serves 4-6