Would you like trying a different pasta recipe? Something super easy that could impress some unexpected guests?      The recipe I’m writing about today is absolutely fast and usually everybody likes it, considering the simple ingredients you need to prepare it…. So… let’s go find out what this recipe is about!

 

4 Servings ingredients

1 container  (12 oz.) Caserecce Pasta

12 oz. prosciutto crudo di PARMA*

1 can tomato sauce

3 chopped garlic cloves

1 handful of chopped fresh or frozen parsley

5 or 6 drops of TABASCO Brand Pepper Sauce (It sounds weird, but this is the secret ingredient of the recipe, so don’t forget or substitute it!)

2 oz. cream cheese

DIRECTIONS

The preparation of the sauce takes about the time for the pasta to be cooked, so you don’t need to do anything in advance. The all steps will take not more than 20 minutes.   Put the water in a big pot at medium heat.  In the mean time, pour some olive oil in a large pan at medium heat, and brown the prosciutto already cut in small pieces.

When the prosciutto looks brown (be careful not to burn it), add the can of tomato sauce and let it cook at medium heat until the sauce becomes thickened.

If the water has started to boil, don’t be afraid to pour in the pasta… the sauce is almost ready!    As soon as the sauce becomes thickened, add 5 or 6 drops of TABASCO SAUCE, the chopped garlic, parsley, and cream cheese. Stir the mix until  creamy and well blended, and switch of the heat.

When the pasta is cooked, dry it very well, but set aside a few tbs. of the hot water to mix with the sauce if in the mean time it has became too thick.   Mix the pasta with the sauce and serve it!

Wow, writing down the recipe, my mouth is simply watering!  I hope you will like this pasta as much as my family and I do!

LEARNT IT, MADE IT, LOVED IT!!

Curiosities: – In Italy this recipe is made with a special kind of deli called Speck. I haven’t found it here in mid west, but if you do, don’t hesitate to use this one instead of the prosciutto.

– Maybe you don’t know that in Italy we have two kind of prosciutto: the cooked one (which is very similar to your “ham”) named Prosciutto Cotto; and the raw one named Prosciutto Crudo.

TIPS: *Packed Prosciutto (probably because of the preservatives) tends to get very salty especially after a few days from the moment you open it. To prepare this easy sauce make sure to buy the authentic “prosciutto di Parma” (which is usually the sweetest in the market) and to use it right away otherwise your pasta will be impossible to eat because too salty!

I really hope you like this recipe, and please, if you do,

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Much thanks,

Silvia