Orecchiette with Prosciutto and Melon
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1/4 pound sliced prosciutto, cut into thin strips
- 1 1/2 cups canned crushed tomatoes in thick puree
- 1 cup diced cantaloupe
- 1/2 cup light cream or half-and-half
- 1 teaspoon salt
- 3/4 teaspoon fresh-ground black pepper
- 3/4 pound orecchiette
Nutrition Info
Per Serving
- Calories: 549 kcal
- Carbohydrates: 75 g
- Dietary Fiber: 5 g
- Fat: 20 g
- Protein: 19 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the prosciutto and tomatoes. Cover, reduce the heat, and simmer for 10 minutes. Add the cantaloupe, cream, and the salt and pepper. Cook until heated through, about 3 minutes longer.
- In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain the pasta and toss it with the sauce.
Yield: 4 servings
3. Still Hungry?
Don't be afraid of this strange-sounding dish. The prosciutto-and-melon combination we've always loved as an hors d'oeuvre tastes great with pasta and tomato sauce, too.
Notes:
Time-Saving Tip: Purchase precut cantaloupe from the salad bar at your grocery store to save fiddling with a whole melon.
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