Thursday, November 10, 2016
Farfalle With Crispy Prosciutto And Peas
Faralle With Crispy Prosciutto And Peas
From Cook's Country Magazine December/January 2017
12 ounces farfalle pasta
Salt and pepper
2 tablespoons extra-virgin oil, plus extra for drizzling
6 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1 1/2 cups frozen peas
2 ounces Parmesan cheese, grated (1 cup)
1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
2. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add prosciutto and cook until crispy, about 10 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate. Return skillet to medium heat; to fat left in skillet, addition, pepper flakes, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cook until onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until sauce is thickened, about 10 minutes.
3. Add peas, 3/4 cup Parmesan, sauce, and 1/4 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remains reserved cooking water as needed. Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.