Pasta Rags Emilia-Romagna Style With Prosciutto Di Parma Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
831
FAT
108%
CHOL
87%
SOD
74%

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Ingredients for 4 servings

2 medium onions, finely chopped (about 2 cups)

Freshly ground black pepper

2 cups peeled, seeded, and chopped fresh tomatoes or well-drained chopped canned tomatoes

1 1/2 cups freshly grated Parmigiano-Reggiano

6 ounces prosciutto di Parma, sliced very thin

1 cup cooked sweet peas (or frozen peas, defrosted)

5 tablespoons unsalted butter

1 1/4 pounds fresh pasta sheets, torn into "rag" shaped pieces

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