Yield: Serves 4-6
1-28 oz Can Botticelli Peeled Tomatoes
3 Tablespoons Botticelli Extra Virgin Olive Oil
2 Shallots, cut into a 1/4 inch dice
4 oz Prosciutto, cubed
2 Cups Frozen Peas, thawed
1 Cup Heavy Cream
Salt & Fresh Black Pepper as desired
1 Pound Botticelli Cappellini
Add the canned tomatoes to a blender and puree until smooth. Set aside.
Put a large saute pan over a medium flame and heat the oil. Add the shallots to the pan and saute until soft, about 3-5 minutes. Add in the prosciutto and saute until slightly crisp, about 5 minutes. Add the pureed tomatoes and peas to the pan and cook for 5 minutes. Stir in the heavy cream. Taste for seasoning and season with salt and pepper as desired. Cook for an additional 2-3 minutes.
Bring a large pot of generously salted water to a boil. Drop in the Cappellini and cook until very al dente. Cappellini tend to cook quickly so keep an eye on them!
Drain the pasta and add to the saute pan. Toss the pasta in the sauce for 1-2 minutes over medium heat. Serve in warm bowls.