Leftover Prosciutto Cotto & Tomato Pasta
Leftover Prosciutto Cotto & Tomato Pasta
Puopolo Artisan Salumi is an award-winning, family run business that has been making authentic Italian small goods since 1978.
Servings
4
Prep time
10
Cook time
10
Recipe
Ingredients
- 2–4 (depending on leftovers)
- ½ onion, diced
- 2 cloves garlic, crushed
- Olive oil
- 1 tbsp butter
- Leftover Puopolo Prosciutto Cotto, diced
- 400g tin crushed tomatoes
- 1 tsp dried Italian herbs
- Cooked spaghetti or pasta of choice
- Handful fresh parsley
Method
- Sauté onion and crushed garlic in olive oil and butter until soft.
- Add the prosciutto cotto and lightly fry until slightly brown.
- Stir through tinned tomatoes and mixed herbs, simmer gently for 5–10 mins until slightly reduced.
- Combine with cooked pasta of choice and serve with chopped parsley.
- Tip: Prosciutto Cotto leftovers make great breakfast options, either by chopping it up and adding to omelettes or by slicing and using it as a bacon substitute in cheese croissants or toasted sandwiches.
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