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Tagliatelle Al Prosciutto

By Ilysse

Added April 27, 2006 | Recipe #166158

Categories: Main dish Pasta Pasta, rice and grains

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Total Time:

Prep Time:

Cook Time:

30 mins

0 mins

Ilysse's Note:

Sinful. Once apon a time I copied a handful of recipes into my computer. Unfortunately I didn't note where the recipe came from. Chances are, I've changed them enough so it doesn't matter, but if I ever find the origional I will edit this and give credit where its due.

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Ingredients:

Servings:

Units: US | Metric

3/4 lb prosciutto, cut into small pieces
1 cup milk or 1 cup cream
2 cups meat broth or 2 cups chicken broth
1 (28 ounce) can whole Italian plum tomatoes, drained and broken apart
salt and pepper
1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
1 tablespoon butter
1/2 cup fresh parmigiano-reggiano cheese, grated

Directions:

1

Put prosciutto into a medium saucepan and cook over low heat stirring often until fat is translucent, about 5 minutes.
2

Meanwhile heat broth and tomatoes together over medium heat in a separate pot.
3

Season prosciutto with pepper. Add milk and bring heat gradually to medium high.Cook 10-15 minutes. Stirring frequently.
4

Add tomato-broth mixture. Drop heat to medium low and simmer for 15 minutes stirring occasionally.
5

Meanwhile cook pasta as directed on box.
6

Toss hot cooked pasta with butter and parmigiano.
7

Add the sauce and toss well.