Ingredients

The following ingredients have 4 Servings
  • 400 gms – 14 oz. malloreddus
  • 100 gms – 7 tbsp butter
  • 75 gms – 2.5 oz. prosciutto (chopped)
  • 400 ml – 1 2/3 cups cream
  • 150 ml – 2/3 cup Marsala wine (dry)
  • 150 gms – 10.5 oz. walnuts (chopped)
  • 50 gms – 3 or 4 tbsp Parmigiano Reggiano (thinly grated (plus extra to serve))
  • 3 tbsp parsley (chopped)
  • Salt and pepper to taste

Instruction

  • Prepare the malloreddus following my turorial.
  • Put the butter and chopped prosciutto in a frying pan and sauté it for a couple of minutes.
  • Add the Marsala wine and increase the flame.
  • When the alcohol has evaporated, add the cream, salt and pepper to taste (be careful with the salt as prosciutto can be salty) and cook, uncovered, until the sauce thickens.
  • Add the chopped walnuts and parsley, mix and put the fire off.
  • In the meantime, cook the malloreddus following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your malloreddus (it should take approximately 5 minutes). So, the best solution is to taste it! Remember, it does have to remain firm.
  • When the pasta is cooked, drain it, put it in the frying pan with the walnut and prosciutto sauce and put the fire on a medium flame. Stir well making sure the pasta is well coated with the sauce. Add the thinly grated Parmigiano Reggiano and mix.
  • Serve hot with some extra Parmigiano Reggiano on the top.