Pasta Rags Emilia Romagna Style With Prosciutto Di Parma | Emerils.com
Thinly sliced Prosciutto di Parma, creamy onion-butter sauce, and fresh pasta sheets make this Pasta Rags Emilia Romagna-style a delightful culinary experience. Yield: 4-6 servings | Emeril Lagasse.
Ingredients
- 6 ounces prosciutto di Parma, sliced very thin
- 5 tablespoons unsalted butter
- 2 medium onions, finely chopped (about 2 cups)
- 2 cups peeled, seeded, and chopped fresh tomatoes or well-drained chopped canned tomatoes
- 1 cup cooked sweet peas (or frozen peas, defrosted)
- 1 1/4 pounds fresh pasta sheets, torn into
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