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Garganelli with Prosciutto, Peppers, and Peas Recipe

Garganelli with Prosciutto, Peppers, and Peas Recipe

Garganelli with Prosciutto, Peppers, and Peas Recipe

(garganelli di sfoglia con prosciutto, peperoni e piselli)

Preparation time : 15 minutes + 5 minutes cooking time

Ingredients for 4 servings

  • garganelli di sfoglia pasta 12 oz (350 g)
  • prosciutto di Parma, in one slice about 1/inch (3 mm) thick 51/ oz (150 g)
  • peas about 2/3 cup (100 g)
  • red bell pepper, peeled, seeded, diced, and quartered 7 oz (200 g) about 1 large
  • heavy cream 3/4 cup + 2 tbsp (200 ml)
  • unsalted butter 2 tbsp (30 g)
  • Parmigiano-Reggiano cheese, grated 2/3 cup (60 g)
  • salt and pepper to taste

Method :

  1. Melt the unsalted butter over low heat and add the prosciutto, diced very finely (about 1/8 inch or 3 mm). When it’s browned, add the red pepper (roasted, peeled, and diced). After a few seconds add the cream. Let it simmer over low heat until the sauce reaches a boil. Remove it from the heat, season with salt and pepper to taste, and keep it warm.
  2. Boil the garganelli in salted water and add the peas for the last 3-5 minutes, letting them cook together. Strain them both when the pasta is al dente. Combine the pasta and peas with the sauce and stir in the grated Parmigiano. Serve immediately.

Chef’s tips

A tasty alternative is to substitute sausage, cut into 1/3/4 inch (1-2 cm) pieces, for the prosciutto. If you can’t find garganelli, penne pasta is a good substitute aswell.