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Campanelle w/Salsa Arrabbiata




Source of Recipe


rdj
Campanelle w/Salsa Arrabbiata

6 quarts water
2 teaspoons salt
1 pound uncooked campanelle (or shell) pasta
1 1/2 tablespoons olive oil
1 1/2 cups (1/4-inch-thick) onion wedges
3 bay leaves
1 (3-ounce) prosciutto end piece, cut into 1/2-inch pieces
1/2 cup pepperoncini peppers, drained, seeded, and thinly sliced
1 (28-ounce) can plum tomatoes, undrained and chopped
1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot.
Stir in campanelle pasta; partially cover, and return to a boil,
stirring frequently. Cook 6 minutes or until pasta is almost al dente,
stirring occasionally. Drain pasta in a colander over a bowl, reserving
1 cup cooking water.

While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add
onion, bay leaves, and prosciutto; sauté 5 minutes or until onion
softens. Add peppers, and sauté 1 minute. Stir in reserved 1 cup cooking
water and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes
or until sauce thickens. Discard bay leaves.

Add pasta to Dutch oven; cook 1 minute, stirring well to coat, or until
pasta is al dente. Remove from heat; stir in cheese. Yield: 6 servings.


CALORIES 331 (21% from fat); FAT 7.7g (sat 2.7g,mono 2.8g,poly 0.8g);
IRON 2.6mg; CHOLESTEROL 18mg; CALCIUM 182mg; CARBOHYDRATE 50.6g; SODIUM
965mg; PROTEIN 15.1g; FIBER 2g