Tuesday, May 27, 2008
Penne with Peas, Proscuitto, and Cream: Recipe
I put this recipe up on the blog on the very first day. It happens to be one of my personal favorites but it has now become my daughter's favorite, as well. I love that! So this little recipe has gotten tons of comments like: "can't wait to try the penne" or "that pasta dish sounded great." So here it is, again. There is nothing like a rich and creamy sauce over pasta...
Penne with Proscuitto, Peas, and Cream
Boil one lb. of pasta. While the water is boiling but the pasta has not yet been added, finely chop one small-medium yellow onion, set aside.
Place 1 cup of C&W peas into a strainer and run hot water over till they are bright green and tender to the touch. In a large saucepan, melt 4 Tbsp. unsalted butter over med-high heat.
Once butter is foamy, add onions and saute till soft - about 3-4 min - do not burn. Then add the Proscuitto (see "My Favorite Things") and saute for another 4 minutes. At this time, add the pasta to the boiling water and add a good large pinch of Kosher salt to the water (do not add until water is boiling and pasta is in there).
To the saucepan, add 3/4 cup of heavy cream (or a touch more) and allow mixture to a full, rolling, boil. Stir well and allow it to evaporate somewhat and thicken up. Finally, add the peas and stir.
When pasta is soft but slightly firm, drain it in a strainer (quickly - and do not run water over the pasta!!!) and return to the pot. Take the sauce off the heat and mix into the pasta; mix in 1/2 cup of grated parmesean cheese as well as a few grindings of pepper.
Serve with extra grated cheese.