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Filippo Trapella
Course Primi
Servings 4 servings


  • 13 oz 360 gr Penne ziti pasta (or Garganelli, or Tagliatelle)
  • ½ lb 230 gr Italian prosciutto (best if Parma) sliced thick ? inch
  • 1 lb 450 gr green pea
  • ½ lb 230 gr yellow onions
  • 2 tbsp double concentrated tomato paste
  • 5 tbsp crushed tomatoes
  • 4 tbsp extra virgin olive oil
  • 1/2 glass of red whine
  • 3 tbsp vegetable broth
  • to taste table salt



  • First, cut the slices of ham into small pieces; then finely Mince the onion. In a large saucepan, sauté the onion in olive oil over medium / low heat. Stir the onion with a spoon to avoid burning, until it is soft and translucent, then add the double concentrated tomato paste and continue cooking for 5 minutes


  • Add the prosciutto with the onions and mix them cooking for a couple of minutes, then raise the heat to maximum, add the wine and continue cooking over high heat stir-frying until all the alcohol has evaporated . Now, lower the heat to medium level, and add the peas, and stir-fry for 5 minutes. When the peas will be well seasoned, add 3 tablespoons of hot vegetable stock, lower the heat at minimum, cover the saucepan with a lid and cook for about 45 minutes, until the peas are cooked but not mushy.


  • Meanwhile the sauce is cooking, heat 5 qt of salt water in a large pot. When the sauce is ready, and the water starts to boil, pour the pasta and cook it "al dente", then drain and add it into the sauce. Stir-fry the pasta with the sauce for a few minutes on high heat, then serve it piping on the table.


  • For this recipe I have chosen the Penne, a classic Italian pasta; But there are other types of pasta perfect for this recipe; For example Sedanini, small macaroni long and thin; the Garganelli, a traditional Emilian pasta that can be found in the best Italian grocery; Or if it's Sunday, you can prepare fabulous tagliatelle, you will see what a success!