Italy. They are long, flat ribbons, similar in shape to fettuccine, but typically about one-quarter
inch wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce
called Ragu Bolognese. This recipe makes a much more delicate sauce which compliments
the tender strands of pasta.
3/4 pound prosciutto, cut into 1/2-inch dice
1 cup whole milk
2 cups chicken broth
1 (28 ounce) can tomatoes, drained and pureed
1/2 cup frozen peas, thawed (optional)
2 -3 tablespoons butter, room temperature
1/2 cup grated Parmesan cheese
Roll out and cut pasta dough into 1/4-inch wide strands. Set aside.
Put prosciutto in a medium saucepan over low heat. Sauté about 5 minutes,
until just beginning to crisp. Heat milk in a small saucepan. In another
saucepan, heat broth and tomato puree.
Season prosciutto with pepper and increase heat to medium-high. Add the hot
milk to the prosciutto. Cook until all the milk has evaporated, about 10
minutes. (The sauce will curdle if all of the milk is not cooked out.) Add the
broth-tomato mixture. Reduce heat to medium-low and simmer for 15 minutes.
Stir the mixture occasionally.
Meanwhile, cook the pasta in salted water. Add the (optional) peas to the
pasta just to heat them. Drain and transfer to a large serving bowl. Toss with
butter and Parmesan cheese. Add the prosciutto sauce and toss gently to
mix. Serve with additional Parmesan cheese.