Tagliatelle With Prosciutto and Peas

A flavorful pasta dish with prosciutto and peas coated in  a rich creamy sauce.  This dish is easy, delicious, and comes together nicely.  Perfect for those nights when you want something quick and satisfying for your family.

Begin by cooking the pasta  to al dente.  I could not find any Tagliatelle pasta so I substituted some Pappardelle pasta.  While the pasta is cooking the prosciutto and shallot are cooked.  Some cream is added and brought to a simmer.  The sauce is cooked for about 7 minutes then removed from the heat.
Once the pasta is cooked reserve 2 cups of the cooking water.  Drain the pasta.  One cup of the reserved cooking water is then added to the drained pasta along with the cream mixture, prosciutto strips, peas, Parmesan, Gruyere, and pepper.  Everything is gently tossed together and served immediately.  

An easy dinner to prepare that is both satisfying and delicious:)

Tagliatelle With Prosciutto And Peas
From Cook's Illustrated Magazine
Ingredients:
6 ounces thinly sliced prosciutto
1 tablespoon unsalted butter
1 shallot, minced
Salt and pepper
1 cup heavy cream
1 pound tagliatelle pasta
1 1/2 cups frozen petite peas, thawed
1 ounce Parmesan cheese, grated (1/2 cup)
1 ounce Gruyere cheese, grated (1/2 cup)
Directions:
1. Slice 5 ounces prosciutto crosswise into 1/4-inch-wide strips; set aside.  Mince remaining 1 ounce prosciutto.  Melt butter in 10-inch skillet over medium-low heat.  Add shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes.  Stir in cream and minced prosciutto and bring to simmer.  Cook, stirring occasionally, until cream mixture measures 1 cup, 5 to 7 minutes.  Remove pan from heat and cover to keep warm.
2. Meanwhile, bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 2 cups cooking water, then drain pasta and return it to pot.
3. Add 1 cup reserved cooking water, cream mixture, prosciutto strips, peas, Parmesan, Gruyere and 1 teaspoon pepper to pasta.  Gently toss until pasta is well coated.   Transfer pasta to serving bowl and serve immediately, adjusting consistency with remaining reserved cooking water as needed.

Serves 4 to 6

Slow-Braised Beef Ragu

A rich and hearty sauce that is perfect over a bed of egg noodles.  This recipe is cooked in your slow cooker for 10 hours.  The aroma that permeates the house is intoxicating.  This recipe is great for those days when you need to have dinner cook while you are busy doing errands or working in the garden.

This recipe was a great change from my traditional meat sauce.  Tender chunks of meat which had been cooked in wine were bursting with flavor.  The sauce was very rich and flavorful and clung to the noodles.  There was goodness in every bite.

Slow-Braised Beef Ragu
From Good Housekeeping

Ingredients:
3 stalk celery
1 medium carrot
1 medium onion
4 clove garlic
1 tbsp. olive oil
1 beef chuck roast
1/4 c. tomato paste
1 can diced tomatoes
1 c. dry red wine
2 sprig fresh rosemary
1 lb. pappardelle or curly egg noodles
Grated Parmesan cheese
Finely chopped fresh parsley

Directions:
1. In food processor, pulse celery, carrot, onion, and garlic until finely chopped, scraping down side of bowl occasionally.
2. In large skillet, heat oil on medium-high until hot. Sprinkle beef all over with 1/2 teaspoon each salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Transfer beef to 6- to 7-quart slow-cooker bowl.
3. To same skillet, add vegetable mixture and 1/4 teaspoon salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Stir in diced tomatoes and wine. Cook 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary.
4. Cover and cook on low 10 hours or until very tender.
5. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.

Serves 8