When pigs fly! Yeah, I’ll tell you when pigs fly. Pigs fly every time their hind legs are cured in salt and then aged for 12-24 months in the vicinity of Parma, Italy. Pigs fly every time they are turned into prosciutto. That’s right, they fly off the slicer at the speed of light and into my mouth. They fly non-stop when wrapped around a grissini breadstick into my mouth. When paired with mozzarella and red pepper or tomato, with delicious crusty bread, there is supersonic pig flight directly into my mouth. For me, this pig flies at warp speed as often as I can get my hands on it, no matter how or when it is served. So fasten your seat belts because if you make this papparelle al prosciutto for your guests, it’s going to be a bumpy night.
Check out our wine pairings to complement this dish.
In a large skillet, over medium heat, add the onion to the olive oil and sauté until golden. Add the prosciutto and stir together until fully incorporated and slightly browned - be careful not to let it get crispy. Add the tomatoes and salt and pepper. Cook for 10-15 minutes until the sauce has slightly thickened.
Bring a large pot of salted water to a boil.
Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and add to the prosciutto mixture.
Serve with grated Parmigiano.