Penne rigate con prociutto cotto e piselli. Penne rigate with boiled ham and peas.
This is a very fast dish so get the pasta water ready. As the water is heating up, chop up a small onion and cut up a thick slice of boiled ham into small squares. Tell the deli man to give you a slice about a quarter of an inch thick. When the water boils, add the pasta and now put good EVO to coat the bottom of a non stich pan large enough to hold the pasta. Add the onion and as soon as it becomes translucent, add the ham. You may now add a dash of good dry wine. Remember to stir the penne. Once the alcohol evaporates, add the peas and a laddle of pasta water that is rich in starch. Cover and cook. Chech for salt. Because the ham is salty just add a little salt to allow the peas to release their natural water. This is called acqua di vegetazione. When the pasta is very al dente, usually two minutes before the indicated cooking time, drain it but reserve a cup or two of the water. Stir in the pasta in into the ham-peas mixure and stir. Also areate the pasta. If you cannot do that, stir while pushing the handle back and fort. Add some reserved pasta water and keep strring. By now a cremina will be formed but to make it better add a dash of EVO. Shut the burner, wait 30 seconda annd add some parmigiano. You are ready to serve. Sprinkle generously with black pepper and you are done.
Buon appetito
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