Pasta Rags Emilia-Romagna Style with Prosciutto di Parma

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Rated 5 stars out of 5
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Total Time:
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Yield:
4 to 6 main course servings or 6 to 8 as a first course
Level:
Easy
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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

Directions

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.

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Newest Ratings and Reviews

Read all 2 reviews

  • on November 12, 2006

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    This recipie was a hit for my dinner party, and it makes alot, so there were even left overs! I just used regular fettuccine (fresh, not dry for best results!, and also cut back on the buter by about half and added about half a cup or so of the pasta cooking water near the end. It turns out great. Be warned though, all the chopping of ingredients can take a while, but it's worth it in the end. My only problem was wrangling all the final ingredients into one bowl (there is alot of food here so I will be investing in a large pasta serving dish. Other than that, this is my new specialty that I make for everyone!

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  • on September 24, 2006

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    Delicious! Not as much of a tomato flavor as I expected, but might have been because I used packaged pasta. Delicous fresh taste and would diffently make again. Didn't use as much pasta as called for because I wasn't using fresh sheets. Would only use 8 oz. of packaged pasta next time. Kathy Owatonna

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