Peas, Peppers, and Prosciutto Sauce with Cream

This sauce starts with prosciutto cooked briefly in butter, then peas and diced red peppers are added. Cream is boiled and stirred until it thickens, and the sauce is tossed with pasta and Parmigiano-Reggiano.

Peas, Peppers, and Prosciutto Sauce with Cream

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Servings: 46 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 3 meaty ripe red bell peppers
• 3 Tbsp butter 42 g
• A 1/2-inch-thick slice of prosciutto OR country ham OR plain boiled unsmoked ham, about 6 oz, diced very fine (170 g)
• 1 cup tiny frozen peas thawed (240 ml)
• 1 cup heavy whipping cream 240 ml
• Salt
• Black pepper ground fresh from the mill
• 1 cup freshly grated parmigiano-reggiano cheese 240 ml, plus additional cheese at the table
• 1 to 1 1/2 lb pasta 455 to 680 g

Equipment

• Skillet

Method

 

1. Roast and skin the peppers, remove seeds, dry thoroughly, then cut into 1/4-inch squares.
2. In a saute pan over medium heat, cook the butter with the diced prosciutto for a minute or less, stirring frequently.
3. Add the peas and cook 1 minute, stirring to coat them well.
4. Add the pepper squares and stir for about 30 seconds.
5. Add the cream, salt, and several grindings of pepper. Raise heat to high and cook, stirring constantly, until the cream thickens.
6. Toss with hot drained pasta, swirling in the grated Parmigiano-Reggiano. Serve immediately with additional cheese.

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