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Pasta with Parma ham, agrodolce peppers and pangrattato


Serves: 8
timePrep time: 30 mins
timeTotal time:
Pasta with Parma ham, agrodolce peppers and pangrattato
Recipe photograph by Martin Poole

Pasta with Parma ham, agrodolce peppers and pangrattato


Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
525Kcal
Fat
17gr
Saturates
3gr
Carbs
78gr
Sugars
16gr
Fibre
5gr
Protein
16gr
Salt
2.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • ½ x 270g ciabatta, torn into pieces
  • 2 garlic cloves, peeled and roughly chopped
  • 6 tbsp olive oil
  • 2 x 70g packs Parma ham
  • 6 red onions, finely sliced
  • 600g dried casarecce or trompetti pasta
  • 150ml Taste the Difference balsamic vinegar
  • 1 tbsp caster sugar
  • 2 x 280g jars Italian chargrilled antipasto peppers, drained and finely sliced
  • 3 tbsp roughly chopped flat-leaf parsley
  • sea salt flakes

Step by step

Get ahead
Prepare up to the end of step 4 the day before (store the pangrattato in an airtight box) – but cook the pasta and stir in the parsley when you finish the recipe.
  1. Whiz the ciabatta in a food processor with the garlic and half the olive oil until the bread resembles chunky breadcrumbs. Slice the Parma ham into strips and dry fry them in a preheated large nonstick frying pan for 2-3 minutes until crisp, set aside on a plate.
  2. Next add the ciabatta crumbs to the pan with a sprinkle of crushed sea salt and stir over the heat for 4-5 minutes until the bread is golden; tip onto a plate.
  3. Add the rest of the oil to the pan and gently cook the sliced red onions for 8-10 minutes until softened and lightly caramelised. Cook the pasta according to the pack instructions.
  4. Lower the heat and add the vinegar and sugar to the onions and stir to dissolve the sugar, then increase the heat and bubble together for a couple of minutes. Stir in the peppers and parsley.
  5. Drain the pasta, return it to its pan with about 8 tablespoons of the cooking water, Toss over the heat with the onion and pepper mixture and the Parma ham, then transfer to eight warmed bowls.
  6. Sprinkle over the ciabatta crumbs and serve.

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