Rigatoni with cream, ham and peas
11.5 oz Barilla Rigatoni
2.5 tbsp extra virgin olive oil
½ onion, finely chopped
8 oz Prosciutto di Parma, cut in strips
5.5 tbsp dry white wine
9 oz peas
8.5 fl oz stock
8.5 fl oz fresh cream
salt and pepper to taste
2.8 oz Parmigiano Reggiano cheese
Put a pot of water to boil; cook the pasta following the instructions on the pack. In the meantime, in a pan cook the onion for 4-5 minutes on medium heat, making sure that it does not brown. Add the prosciutto, cook for a couple of minutes, let the white wine evaporate and reduce to a half. Add the stock and the peas, and boil for 3 minutes on high heat, add the cream, salt and pepper and bring to boil again. Drain the pasta when al dente and toss and coat in the pan with the sauce. Switch off and finish with grated Parmigiano Reggiano.
