Ingredients with Measurements:
- 1 pound pevarini pasta
- 8 oz prosciutto, thinly sliced
- 8 oz fresh mozzarella, diced
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the pevarini pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the sliced prosciutto to the skillet and cook for 2-3 minutes until crispy.
4. Add the cooked pasta to the skillet and toss with the prosciutto and garlic mixture.
5. Add the diced mozzarella to the skillet and stir until the cheese is melted and evenly distributed.
6. Season with salt and pepper to taste.
7. Sprinkle with chopped parsley and grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 32g
Carbohydrates: 56g
Protein: 32g
Substitutions for ingredients:
- Pevarini pasta can be substituted with any other short pasta such as penne or rigatoni.
- Prosciutto can be substituted with bacon or pancetta.
- Fresh mozzarella can be substituted with shredded mozzarella or any other melting cheese.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for extra flavor.
- Use spinach or arugula instead of parsley for a different flavor profile.
- Add a splash of white wine to the skillet for a more complex sauce.
Tips and Tricks:
- Be careful not to overcook the pasta as it will become mushy.
- Use high-quality ingredients for the best flavor.
- Reserve some pasta water to add to the sauce if it becomes too dry.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the pasta from drying out.
Presentation Ideas:
Serve the pasta in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with extra chopped parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables such as asparagus or broccoli
Troubleshooting Advice:
- If the sauce is too dry, add a splash of pasta water or broth to loosen it up.
- If the pasta is too salty, rinse it under cold water before adding it to the skillet.
Food Safety Advice:
- Make sure to cook the pasta and prosciutto to the appropriate temperature to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food History:
Pevarini pasta is a type of short pasta that originated in Italy. It is similar to penne but has a wider diameter.
Flavor Profiles:
This dish is savory and salty from the prosciutto, with a creamy and slightly tangy flavor from the melted mozzarella.
Serving Suggestions:
Serve hot with a side salad and a glass of red wine for a complete meal.
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Region: Italian