Capelli d'Angelo with creamy tomato, coriander and prosciutto sauce

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4 Servings
Prosciutto
Italian
Salty Prosciutto Cream Parmesan Coriander Pasta Italian

375 g Cappelli d'Angelo
150 g finely sliced sciutto
3 atoes diced
1 onion ced
2 cloves lic minced
3/4 cup chopped fresh iander
1 on cut in quarters
300 ml am 35%
100 ml te wine
3 tbsp mesan
2 tbsp extra-virgin ve oil
1 Salt per

Heat the oil in a pan, brown the onions, the garlic and the coriander for 2-3 minutes. Add the proscuitto and cook for another 5 minutes. Add the tomatoes, the cream, the wine, the parmesan, the salt and the pepper. Cook over low-medium heat for about 15 minutes and stir occasionnally. Boil the pasta while the sauce is cooking. Serve with a bit of lemon juice on it.


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