Tortellini with Peas and Prosciutto in Pink Sauce ___

Tortellini with Peas and Prosciutto in Pink Sauce


For the Sauce:

  • 2 tablespoons unsalted butter
  • 0.25 pound prosciutto, torn into bite size pieces
  • 1 10 oz bag frozen peas, thawed
  • 1.5 cups tomato purée
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 10 oz package Cheese Tortellini
  • black pepper as desired


Put a large skillet over a medium flame and melt the butter. Add the prosciutto and sauté until lightly crisp, about 2-3 minutes.

Add in the peas and sauté for 2-3 minutes. Add in the tomato purée and salt. Bring to a simmer and cook for 5-7 minutes stirring occasionally.

Stir in the heavy cream and bring to a light boil. Cook for an additional 5 minutes. Remove from heat and stir in the grated parmigiano.

Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and transfer to the pan with the sauce. Toss for 1-2 minutes. Season with black pepper as desired.

Serve with an extra sprinkle of grated parmigiano reggiano cheese.