Angela's Italian Recipe for Penne with Prosciutto, Peas and Cream

Penne with Prosciutto, Peas and Cream
(Penne con Prosciutto, Piselli e Panna)


Ingredients:

1 cup shelled fresh green peas or thawed frozen peas 3 tablespoons butter 1/3 cup very finely minced shallot or yellow onion 2 or 3 thick slices (1/4 pound) prosciutto, cut into strips and diced 3/4 cup heavy cream 1/2 cup chicken broth Salt to taste 1 pound Penne pasta 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

If using fresh peas, drop them into a small saucepan of salted boiling water, and cook until peas are tender but still a bit firm. Drain and set aside. Melt butter in a large skillet over medium heat. When butter foams, add shallot or onion. Cook, stirring occasionally, until shallot is light golden and soft, about 5 minutes. Add prosciutto and stir 1 to 2 minutes. Add peas, stir once or twice, then add cream and broth. Season with salt. As soon as cream comes to a boil, reduce heat and let sauce bubble gently until it has a medium-thick consistency, 3 to 5 minutes. Taste, adjust seasoning and turn heat off. Meanwhile, cook pasta uncovered in plenty of boiling salted water until 'al dente'. Drain pasta and place in skillet with sauce. Add a small handful of Parmigiano cheese and mix over medium heat until pasta and sauce are well combined. Add some more broth or cream if sauce seems a bit dry. Taste, adjust seasoning and serve with remaining Parmigiano cheese. Makes 4 to 6 servings.

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