Peas, peppers, and prosciutto sauce with cream from Essentials of Classic Italian Cooking (page 164) by Marcella Hazan

  • frozen baby peas
  • garganelli pasta
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute short tubular pasta, maccheroncini pasta, or penne pasta for garganelli pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute short tubular pasta, maccheroncini pasta, or penne pasta for garganelli pasta.

  • averythingcooks on December 20, 2025

    I cut this in 1/2, roasting 1 red pepper + 1/2 of a yellow. I started the pan with garlic & diced red onion and I cut the cream back a bit because I had a couple of tbsp's of Boursin to finish off. My only choice for prosciutto is the wafer thin slices, so I simply tore some of them up into shreds, eyeballing the amount. With the pop of the fresh peas + lots of grated parmigiano, this was a lovely, indulgent bowl of pasta. I'm also pretty sure fresh basil would be a great addition :)

  • curtisca on August 19, 2025

    So creamy and good. Everything works together. My family said I could make this again "anytime."

  • KissTheCook on January 23, 2023

    P. 164. Basic premise of cream sauce to perfection. I would use jarred peppers, substitute or leave out next time as pepper-roasting is too time-consuming. You can't go wrong with this sauce. Marcella is a stickler about using right pasta with right sauce and rightfully so. I used "fresh" egg pasta (from boutique shop) which to quote the master herself "...the absorbent, porous texture of homemade egg pasta... longs... for butter and cream." Having said that, I would not hesitate to put this sauce with any pasta I had in-house.

  • Shewi128 on May 23, 2022

    Use High quality ingredients, and this will be amazing. I substituted jarred roasted red peppers. I also used half and half instead of cream. This was delicious!

  • TrishaCP on November 04, 2015

    We did really enjoy this dish. The peppers are meant to be roasted, which I didn't see until I had already chopped them up, so I just cooked them until they were very soft and that seemed to do the trick. If you pre-roasted or use jarred roasted red peppers, this will come together quickly.

  • Rutabaga on January 13, 2015

    What a wonderful pasta dish to turn to when you need to make something fast! I used thinly sliced prosciutto, stacked together and chopped, since that's the most common way to buy it. I also mistakenly chopped some garlic (I glanced at the recipe on the next page), then decided to add it at the beginning with the prosciutto; I can't say that was a bad choice. This is practically a meal unto itself, as it contains all the food groups. A simple salad would be the best accompaniment.

  • wcassity on December 17, 2013

    Amazing. Creamy, colorful, lots of sweetness from the peppers and peas. Basically macaroni and cheese.

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