Pasta with Prosciutto and Vegetable Sauce

Pasta con Prosciutto e Verdure

Cooking With Nick Stellino
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Ingredients:

5 Tablespoons Olive Oil
½ cup finely sliced leek, about one small
¼ cup peeled and finely diced Carrot
¼ cup trimmed and finely diced Celery
1 cup 1 - 2 inch long, thin strips of red Bell Pepper, about one small
1 cup peeled and diced (1/2 inch dice) Eggplant
1 cup Zucchini pieces, (zucchini halved and cut into ½ inch pieces), about one small zucchini
¼ teaspoon ground Black Pepper
6 cloves of Garlic, thickly sliced
¼ pound of Prosciutto, cut into thin fine matchsticks, or ¼ inch dice
¼ teaspoon Red Pepper Flakes
1 28 ounce can of whole, peeled Tomatoes, drained (juice reserved), and coarsely chopped
¾ cup Chicken Stock
1 teaspoon dried Oregano
½ teaspoon dried Marjoram
¼ teaspoon sugar
¼ cup chopped fresh Parsley, plus 4 -6 Tablespoons for garnishing the finished pasta
2 Tablespoons sliced fresh Basil leaves
2 teaspoons finely chopped fresh Rosemary
¼ cup of Cream (optional)
4 Tablespoons grated Parmesan cheese, plus more for sprinkling at the table
1 pound Farfale or Fusilli Pasta

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Serves 6
Printable Version
Bring a large pot of salted water to a boil.
Cut the top off of the leek, leaving the bottom 4 - 5 inches. Quarter the leek lengthwise and soak in a bowl of cold water. Remove from the water. Dry well. Cut off the root ends and discard. Thinly slice the leeks crosswise.
In a large, deep sauté pan, heat 2 Tablespoons of oil. Add leek, carrot and celery. Sauté over medium high heat until they begin to soften, about 2 - 3 minutes.
Add two more Tablespoons of oil. Add the red bell pepper, eggplant, zucchini and black pepper.
Increase the heat to high and sauté the vegetables until they just begin to brown, about 3 - 5 minutes. (It is important that the pan not be over crowded with vegetables. More than one layer will steam instead of brown the vegetables.)
When the vegetables have browned remove and set aside.
Lower heat to medium high. Add one more Tablespoon of oil. Add the garlic and Prosciutto. Sauté until the Prosciutto is lightly browned, about 2 - 4 minutes.
Add the drained, chopped tomatoes to the pan and continue to cook until the tomatoes become drier, about 4 - 6 minutes.
Add chicken stock, 1 ½ cups of the reserved juice from the canned tomatoes, oregano, marjoram and sugar.
Bring to a boil, then simmer for about 6 - 8 minutes. Add the reserved vegetables, peas, fresh herbs and optional cream if desired.
Continue to simmer for about 7 - 8 more minutes.
Cook the pasta in the boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly so that the pasta is well coated, for about 2 - 3 minutes. Add the 4 Tablespoons of Parmesan, stir well and serve, sprinkled with more cheese and chopped parsley if desired.
©2013 Nick Stellino Productions