Sunday Pasta®: Pappardelle al Prosciutto

How do you rate this?
1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars
(24 votes, average: 8.25 out of 10)

Share This Article

Sunday Pasta Pappardelle al Proscuitto 2 640

When pigs fly!  Yeah, I’ll tell you when pigs fly.  Pigs fly every time their hind legs are cured in salt and then aged for 12-24 months in the vicinity of Parma, Italy. Pigs fly every time they are turned into prosciutto.  That’s right, they fly off the slicer at the speed of light and into my mouth. They fly non-stop when wrapped around a grissini breadstick into my mouth. When paired with mozzarella and red pepper or tomato, with delicious crusty bread, there is supersonic pig flight directly into my mouth. For me, this pig flies at warp speed as often as I can get my hands on it, no matter how or when it is served. So fasten your seat belts because if you make this papparelle al prosciutto for your guests, it’s going to be a bumpy night.

Buon Appetito!

Ed Garrubbo

Check out our wine pairings to complement this dish.


Sunday Pasta®: Pappardelle al Prosciutto

Total Time: 30 minutes

Serves: 4-6

Sunday Pasta®: Pappardelle al Prosciutto


1 lb pappardelle (or tagliatelle, fettuccine)
10 ounces prosciutto, thinly sliced
1 onion, diced
1/4 cup olive oil
16 ounces peeled tomatoes, pureed
Salt and pepper to taste
Parmigiano-Reggiano, grated


Slice the prosciutto into thin strips. In a large skillet, heat the oil and add the onion. Cook until golden. Add the prosciutto and mix over medium heat until resolved, but be careful not to let it become crispy. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 10-15 minutes, allowing the sauce to thicken slightly.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it and add the pasta to the prosciutto mixture. Serve immediately with a sprinkle of Parmigiano.


Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

One Response to Sunday Pasta®: Pappardelle al Prosciutto

  1. Barbara says:

    Ed, this dish looks so simple and delicious. Who doesn’t love prosciutto? I look forward to trying this. Barbara

    Like or Dislike: Thumb up 0 Thumb down 0

Leave a comment