CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BOW TIES WITH PROSCIUTTO SAUCE

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pasta - Meat
    Prep Time:       Cook Time:       Total Time:  

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



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Bow Ties With Red Pepper Sauce
   by sgre52160



2 cups chopped red bell pepper 1/2 cup chicken broth 1 tsp dried oregano 1/4 tsp salt and pepper 1 tbsp tomato paste and balsamic vinegar 1 tsp honey 2 cups bow tie pasta 1 cup cooked green pea




Bow Ties With Palamino Sauce
   by sgre52160



1 tbsp butter 1 small onion, chopped 1 banana pepper, chopped 2 cloves garlic, chopped 1 tbsp flour 3/4 cup milk 1/2 cup heavy cream 1/2 tsp salt 1 1/4 cups spaghetti sauce 1 (16 oz) pkg bow




Sweet Peas With Prosciutto - Piselli Al Prosciutto
   by sgre52160



1 lb fresh or frozen green peas 1/4 cup extra-virgin olive oil 2 oz prosciutto, roughly chopped 1 small white onion, minced Kosher salt Freshly ground black pepper, to taste Heat olive




Prosciutto Sauce
   by sgre52160



2 tbsp olive oil 3 cloves garlic, minced 1 onion, minced 1/4 lb prosciutto, thinly sliced and cut into strips 70 oz Italian plum tomatoes 1 cup loosely packed fresh basil leaves, chopped 3/4 cup




Savannah Bow Ties
   by sgre52160



1/2 cup almond paste 1 large egg, separated 1/4 cup firmly packed light brown sugar 2 tsp milk 1/2 (17.3 oz) pkg frozen puff pastry, thawed 2 tbsp sugar Chocolate Dipping Sauce (optional





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.