Pasta is the perfect store cupboard staple, which many of us have stocked up on during lockdown this past year. Here’s a simple, speedy supper dish from chef Claire Thomson that you can make with your stash of pasta.
Pappardelle with cream, radicchio and prosciutto
- Large saucepan
- Large frying pan
- 50 g butter
- 100 g prosciutto sliced into 5mm–1cm ribbons
- 1 small onion finely chopped
- 1/2 radicchio head finely shredded
- 75 ml double cream
- 300 g pappardelle, fettuccine or tagliatelle
- 75 g Parmesan cheese freshly grated
- Salt and freshly ground black pepper
- Nutmeg, about 1/6tsp is ideal freshly grated to taste
- Bring a large pot of salted water to the boil.
- Heat the butter in a large pan over a moderate heat and cook the onion until it is soft and translucent, about eight to 10 minutes. Stir in the radicchio and the prosciutto and cook for one to two minutes, enough for the radicchio to wilt.
- Add the cream and season with salt, pepper and nutmeg to taste.
- Cook the pasta as per packet instructions, and drain.
- Toss the cooked pasta in the cream sauce for a minute over the heat for the flavours to meld. Serve immediately, with the grated cheese.
The Art Of The Larder by Claire Thompson, photography Mike Lusmore, is published by Quadrille.
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