PEAS, PEPPERS, AND PROSCIUTTO SAUCE WITH CREAM
Serves 4 to 6
Peas and prosciutto make one of the most light-handed pasta sauces with
cream. In the version below, peppers are added, increasing the vivaciousness
of the sauce with their aroma, their texture, their ripe red color.
3 meaty, ripe red bell peppers
3 tablespoons butter
A 1/2-inch-thick slice of prosciutto OR country ham, OR plain boiled unsmoked
ham, about 6 ounces, diced very fine
1 cup tiny frozen peas, thawed
1 cup heavy whipping cream
Salt
Blackpepper, ground fresh from the mill
1 cup freshly grated parmigiano-reggiano cheese, plus additional cheese
at the table
1 to 1 1/2 pounds pasta
Recommended pasta: There is no more appropriate sauce than this one for garganelli,
handmade tubular macaroni. It would also go quite well with
short, tubular factory-made pasta such as maccheroncini or penne.
1. Roast and skin the peppers, and remove their seeds. When you have thoroughly dried them, patting them with paper towels,
cut them into l/4-inch squares and set aside.
2. Put the butter and diced prosciutto into a sauté pan and turn
on the heat to medium. Cook for a minute or less, stirring frequently.
3. Add the thawed peas, and cook for another minute, stirring to coat them
well.
4. Add the little squares of peppers, stirring for half a minute or less.
5. Add the cream, salt, and several grindings of pepper, and turn up the
heat to high. Cook, stirring constantly, until the cream thickens.
6. Toss the sauce with cooked, drained pasta, swirling in the grated Parmesan.
Serve immediately, with additional grated cheese.
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