Casarecce al Prosciutto, Pomodoro e Salvia

For your Shopping Cart:

Casareccia pasta with ham, tomatoes and sage - a delicate, simple and quick recipe for a light summer lunch or dinner.

Ingredients:

• 6 ounces Italian Parma or San Daniele Prosciutto, cut in thick slices
• Scallions, shallots or leeks
• 1 pint fresh grape or cherry tomatoes
• Delallo Extra Virgin Olive Oil
• 1/2 glass of dry white wine
• 1/4 cup sage leaves, cut in thin slices (julienned)
• 1 (1-pound) package casarecce pasta or DeLallo Organic Gemelli Pasta
• 1/6 ounce of DeLallo Parmigiano-Reggiano
• Salt and pepper

Directions:

In a large pot, bring a gallon of water to boil.

Cut the thickly sliced Parma or San Daniele Prosciutto in 1/3 inch strips. Finely chop a shallot - enough to make a couple of teaspoons (or you can substitute the same amount of scallion or leeks). Wash tomatoes and cut them in halves or quarters over a bowl. In a very large skillet - big enough to loosely contain a pound of cooked pasta - very slowly cook the Parma or San Daniele Prosciutto, under a low flame, with a little olive oil and the shallots. Add half of the sage and stir. Let the ham get just slightly brown, then add wine; wait a few seconds, and then add the tomatoes. Cook the sauce just a few minutes; adjust with a bit of salt, if needed.

When the pasta water begins to boil, add a handful of salt. Cook the pasta al dente, then drain and toss it into the sauce. Sauté and mix for two minutes to marry flavors. Turn off the flame, add half of the Parmigiano and grind in some black pepper. Toss it, and serve it in a large bowl. Sprinkle the rest of the cheese on top, add the rest of the julienned sage, drizzle a few lines of olive oil on top and then bring it to the table.

Note: This recipe is also great if you substitute the ham with speck - a delicious, lean cured-pork meat from the Tyrolian Alps.

Serves 4 Printer-friendly version