Farfalle with Crispy Prosciutto and Peas
By America's Test KitchenPublished on October 18, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces farfalle Salt and pepper 2 tablespoons extra-virgin olive oil, plus extra for drizzling6 ounces thinly sliced prosciutto, cut into ½-inch pieces1 onion, chopped¼ teaspoon red pepper flakes 3 garlic cloves, minced1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand1 ½ cups frozen peas 2 ounces Parmesan cheese, grated (1 cup)
Before You Begin
Brighten up this dish with the addition of fresh basil.
Instructions
- 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.
- 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, add onion, pepper flakes, ⅛ 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.
- Add peas, 3/4 cup Parmesan, sauce, and 1/4 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
12 ounces farfalle
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces thinly sliced prosciutto, cut into ½-inch pieces
1 onion, chopped
¼ teaspoon red pepper flakes
3 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1 ½ cups frozen peas
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
12 ounces farfalle
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces thinly sliced prosciutto, cut into ½-inch pieces
1 onion, chopped
¼ teaspoon red pepper flakes
3 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1 ½ cups frozen peas
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
12 ounces farfalle
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces thinly sliced prosciutto, cut into ½-inch pieces
1 onion, chopped
¼ teaspoon red pepper flakes
3 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1 ½ cups frozen peas
2 ounces Parmesan cheese, grated (1 cup)
Why This Recipe Works
Crisping the prosciutto not only develops its flavor but also creates a pleasing textural contrast in this dish.
Before You Begin
Brighten up this dish with the addition of fresh basil.
Instructions
- 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.
- 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, add onion, pepper flakes, ⅛ 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.
- Add peas, 3/4 cup Parmesan, sauce, and 1/4 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.
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