Authentic Italian

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By Mary Alice Holt


I love any recipe sent in by Polly Shaw of Elizabethtown, but I have to admit, this recipe for prosciutto pasta might be my all-time favorite.

I had an Italian grandfather, so I’ve always been especially partial to Italian cooking. Somehow, though, I never actually used prosciutto in a recipe, although I had enjoyed it in meals in restaurants. I wasn’t even sure you could find it in local grocery stores, but all the large stores have it.

You could serve this on any kind of pasta, but Polly prefers angel hair pasta. This is so simple, yet it has a really authentic Italian flavor.

Submitted by Polly Shaw, Elizabethtown

  Prosciutto Pasta ½ pound thinly sliced prosciutto Olive oil 1 large onion, chopped 3 cloves of garlic, chopped (or more if you like) Fresh parsley, chopped (about a handful) Hot pepper flakes, to taste ½ teaspoon basil Dash of oregano Black pepper 2 2-pound cans of whole tomatoes Pasta Parmesan cheese Dice prosciutto and saute it in 5 or 6 teaspoons of olive oil. When it is shriveled up, add the onion and garlic and saute it with the parsley, pepper and spices until the garlic and onions are translucent. Crush tomatoes and add to the mixture. Raise the temperature and cover until boiling. Reduce the heat and simmer about 45 minutes. Pour over pasta and top with Parmesan cheese.

Mary Alice Holt can be reached at (270) 505-1751 or at maholt@thenewsenterprise.com.

WE WANT YOUR RECIPES  Send your recipe to: Best Recipe, The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to maholt@thenewsenterprise.com; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.