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Leftover Prosciutto Cotto & Tomato Pasta

Leftover Prosciutto Cotto & Tomato Pasta

Leftover Prosciutto Cotto & Tomato Pasta

By: WellBeing Team

Puopolo Artisan Salumi is an award-winning, family run business that has been making authentic Italian small goods since 1978.



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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