There are a lot of these recipes and I borrowed freely from about three coming up with my own twists.
- 1 box of pasta of your choice. I like linguine for this but you could use shells or rotini, or bowties for instance.
- 3 cloves of garlic, microplaned
- 1/4 c EVOO
- 1/2 c finely minced onion
- 1 28 oz can of crushed tomatoes
- 1/2 c good red wine
- 1 tbsp fresh oregano
- 1 tsp red pepper flakes
- 1 c Parmesan cheese (best quality if you can)
- 1 c cream
- 6 oz prosciutto diced, or bacon
- 1 c peas (frozen is fine)
- Cook the pasta al dente. (You can do this early and place in a bowl and refrigerate until dinner time. Add a tablespoon of EVOO which will keep it from sticking. Take it from the fridge an hour before dinner or bring it to room temperature before you complete the dish before serving.
- Heat the olive oil in a saute pan and add the garlic, keeping it cornered with the pan tipped so the garlic stays in the oil and doesn’t burn. Remove from burner entirely when the garlic smells fragrant.
- Add the onions and turn much lower and saute until softened and translucent.
- Pour in the wine and raise the temp a bit until it bubbles. Continue for a couple of minutes.
- Pour in the tomatoes, oregano and pepper flakes, stirring it all together, and reducing to a simmer. Let this go for about 30 minutes to an hour.
- When you are about ready to serve, add the prosciutto and cheese along with the peas and stir in. Then add the cream.
- When the mixture is well stirred, add the pasta and turn with tongs until the pasta is well coated.
- Place all in a serving bowl with tongs to serve.
- Serve with additional cheese.
NOTES: You can use regular tomatoes in which case you should blanch them and remove the seeds and the skins. I’d say about 8 Romas would do. You need not use the prosciutto at all if you want to be meatless. Other vegetables than peas can also be used. Asparagus would work as would broccoli or green beans.
SOURCE: Sherry Peyton