Tomato Sauce With Prosciutto And Baby Peas Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, finely chopped | |
| Carrot | 1 , finely chopped | |
| Stalk celery | 1 , finely chopped | |
| 6 to 8 slices prosciutto or Danish ham, finely chopped | ||
| One 29-ounce can tomato puree | ||
| Ground pepper | 1 To taste | |
| 3/4 cup frozen loosepack baby peas | ||
| Hot cooked penne | ||
| Salt | To Taste | |
Directions
In a large skillet, heat the oil and saute the onion, carrot, celery, and prosciutto until tender, about 10 minutes.
Stir in the tomatoes, salt, and pepper to taste.
Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
Stir in the peas and cook 5 minutes more.
Serve over penne.
Stir in the tomatoes, salt, and pepper to taste.
Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
Stir in the peas and cook 5 minutes more.
Serve over penne.
Chef
