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8 ounces penne
2 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon unsalted butter
4 ounces prosciutto, cut into strips
¼
inch wide*
1 small onion, diced.
6 plum tomatoes, diced
1 cup heavy cream
½
cup fresh or frozen peas
Freshly ground black pepper, to taste
½
cup grated Parmesan cheese
Serves 4 as an appetizer or 2 as a main course.
Cook the pasta as usual.
Meanwhile, in a large skillet, heat the Colavita Extra Virgin Olive
Oil and butter over medium heat. Add the prosciutto and onion and
cook for 3 to 5 minutes, until the onion is soft. Stir in the
tomatoes. Add the cream, peas, and pepper and simmer until the
mixture is slightly thickened. Add the Parmesan cheese and mix
thoroughly. Toss with the pasta and serve.
*Use the authentic Prosciutto Di Parma and Parmegiano Reggiano,
these are the
benchmarks, the taste is extraordinary!
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