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Emmanuel's Pasta, Peas, Prosciutto, And Onion Recipe

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Rachael Ray on Food Network
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sides
Nutrition per serving    (USDA % daily values)
CAL
173
FAT
18%
CHOL
6%
SOD
2%

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Ingredients for 6 servings

1/2 onion, chopped

1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta

1/2 teaspoon crushed red pepper flakes

1 cup (a couple of handfuls) frozen green peas

3 or 4 cloves garlic, chopped

2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil

Grated peccorino romano, for passing

salt and pepper

1 (28-ounce) can diced tomatoes in juice

1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips

1 (8-ounce) can tomato sauce or tomato puree

20 leaves fresh basil, shredded or torn, plus a few leaves to garnish

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