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Bucatini Rigate
with Prosciutto, Peas and Onions
Makes 4-6 Servings
*1/4 cup extra virgin olive oil
*1/2 cup onions, chopped
*3 cloves garlic, minced
*1 bay leaf
*6 ounces prosciutto, cut into thin strips
*2 (17 ounce) jars Barilla Restaurant Creations Sugo alla Romana
*1/2 cup hot water, divided
*16-ounce package Barilla Bucatini Rigate
*2 cups frozen peas
*1/3 cup Parmigiano cheese, freshly grated
*1/3 cup Pecorino Romano cheese, freshly grated
*Crushed red pepper flakes (optional)
1Heat oil in a large skillet over medium heat. Add onion, garlic and bay leaf. Cook 5 minutes or until onion is tender, stirring occasionally. Add prosciutto; stir and cook for 1 additional minute.
2Add both jars of sauce to skillet. Rinse each jar with 1/4 cup hot water to remove all sauce and stir into skillet. Bring sauce to a simmer. Remove bay leaf.
3Cook pasta according to package directions, adding peas during the last two minutes of cook time. Drain and return to pot.
4Add sauce to hot pasta and toss. Stir in cheese. Transfer to a serving platter or bowl. Sprinkle with red pepper flakes, if desired.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.