Tagliolini alla Molisana

Tagliolini with Ham, Onion and Chilli


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The ancient tradition of excellence in pasta making has made the region of Molise famous all over the world. Although the good old-fashioned, hand-made pasta is still lovingly prepared in many households, Molise also makes top-quality industrially prepared pasta, with brands such as La Molisana and Guacci showing off their expertise. You can choose from the huge variety of local factory-made durum-wheat pasta available: zite, zitoni, canneroncini, conchiglie and many other shapes - use whichever takes your fancy.


  • 150 ml/¼ pint/ cup olive oil
  • 1 large onion, very thinly sliced
  • 3 thick slices prosciutto crudo, cubed
  • 1 garlic clove, chopped
  • 1 hot dried red chilli
  • 400 g/14 oz tagliolini
  • 15 ml/1 tbsp chopped fresh parsley
  • sea salt


  1. Heat the oil gently in a large, wide frying pan. Add the onion, prosciutto, garlic and dried chilli. Mix together and simmer slowly over a low heat for 20 minutes, until the onion is completely soft and translucent.

  2. Bring a large pan of lightly salted water to a rolling boil. Add the pasta and stir.

  3. Return to the boil and cook according to the pack instructions until the pasta is al dente. Drain. Transfer to the frying pan with the onion mixture.

  4. Stir everything together over the heat for 2 minutes, sprinkle with the parsley and serve immediately.