Creamy Tomato Alfredo Linguine with Peas and Prosciutto

By Stef -

This was just meh. I couldn't even taste the prosciutto and it wasn't all that creamy. I'm sure it had something to do me with using half and half instead of cream, but it shouldn't have made that much of a difference. This gets a 6 and the recipe came from parsleysagesweet.com.

  • 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
  • kosher salt
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped finely
  • 1 shallot, chopped finely I used a yellow onion 
  • 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
  • kosher salt and freshly ground black pepper to taste
  • red hot pepper flakes (optional, the amount depending on how hot you like it)
  • 2 tablespoons unsalted butter I used 1 TBS
  • 1½ cups fresh or frozen peas
  • 1 cup heavy cream I used half and half 
  • ¼ lb sliced prosciutto (taste it before buying, you don't want it too salty)
  • 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
  • chopped fresh Italian parsley (optional) I left this out
Here's the link to the instructions: http://parsleysagesweet.com/2014/03/05/creamy-tomato-parmesan-linguine-with-peas-and-prosciutto-and-part-22/

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