- Yield: 12-18 servings
Pasta Piselli
Ingredients
- Olive Oil - 1/2 cup
- Onion - 2, diced
- Green Peppers - 1/2, diced
- Garlic - 2 cloves, minced
- Celery - 1 rib, diced
- Prosciutto - 6 slices, minced
- Italian Style Tomatoes - 1 can
- Fresh Parsley - 1/4 cup
- Fresh Basil - 3 leaves (or use 1 Tbs. of dried Basil)
- Water - 1 quart
- Salt - 2 Tbs.
- Black Pepper - 1 tsp.
- Crushed Red Pepper - 1/4 tsp.
- Frozen Peas - 2 packages
- Elbow Macaroni - 1/2 lb., parboiled
Instructions
Heat olive oil in a large soup pot, 6 quart pot. Saute onions and green pepper for a few minutes, then add garlic. When onions turn golden, ad celery and prosciutto. Mix together and saute for another minute or two. Stir in tomatoes, parsley, basil, water and seasonings. Simmer covered for 20 minutes. Add peas and cook again until peas are soft. Stir in macaroni, just under-cooked, and simmer all for 15 minutes. Makes 12-18 servings.
