Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 11 OZ. of thick spaghetti
- 3/4 CUP of passata (preferably from date tomatoes)
- 5 OZ. of fresh prosciutto
- red wine
- chervil
- chili pepper
- extra-virgin olive oil
- salt
Method
1
Bring a pot of water to the boil, add a pinch of salt, and cook the spaghetti for around 12 minutes or until al dente.
2
Meanwhile, finely dice the prosciutto and brown in 1 Tbsp. oil. Add 1/2 cup red wine and let evaporate. Then add the passata and cook over high heat for 5 minutes.
3
Finely chop the chervil along with a sliver of red chili pepper.
4
Scoop out a ladleful of pasta water and set aside. Drain the spaghetti when al dente and transfer to the pan with the sauce. Add the reserved pasta cooking water. Garnish with a sprinkle of chervil and chili pepper and serve.