Ingredients

6 ounces prosciutto di Parma, sliced very thin
5 tablespoons unsalted butter
2 medium onions, finely chopped (about 2 cups)
2 cups peeled, seeded, and chopped fresh tomatoes or well-drained chopped canned
tomatoes
1 cup cooked sweet peas (or frozen peas, defrosted)
1 1/4 pounds fresh pasta sheets, torn into "rag" shaped pieces
Freshly ground black pepper
1 1/2 cups freshly grated Parmigiano-Reggiano

Instructions

Fill a large pot with 6 to 8 quarts salted water and set

over medium heat. While waiting for the water to boil, make the sauce.

Using a sharp knife, trim the fat from the edges of the prosciutto slices. Chop and
reserve the fat. Cut the prosciutto into bite-size pieces and set aside.

In a large, heavy skillet over medium high heat, melt 2 tablespoons of the butter until
foamy. Add the reserved chopped fat and the onions and cook, stirring frequently, until
the onions are golden brown, 8 to 10 minutes. Stir in half of the reserved prosciutto and
cook for 1 minute. Add the tomatoes and cook for 3 minutes, or until the sauce is
thickened. Add the peas and remove from the heat.

Increase the heat to high under the salted water and bring to a boil. Add the pasta rags
and cook until tender but still "al dente," about 1 minute. (This will depend upon the
thickness of the fresh pasta.) Drain in a colander.

Return the pasta sauce to the heat and, when bubbling, add the remaining 3 tablespoons of

butter, the cooked pasta, and the remaining prosciutto. Toss thoroughly to combine.
Season, to taste, with freshly ground black pepper and serve immediately, passing the
cheese with the pasta.