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Campanelle e Prosciutto Cotto in Salsa Rosa
Campanelle and Ham in a Cheesy Pink Sauce
Preparation info
- Serves
4
as a first course - Difficulty
Medium
- Ready in
40 min
Appears in
Published 1994
This dish is ideal for supper. If you cannot find campanelle, use other short, dried pasta, preferably egg-pasta.
Ingredients
375 g 12 oz
Method
- Heat the butter and the onion with a pinch of salt in a medium-size saucepan until the onion begins to become golden at the edges. Mix in the flour and cook for 1 minute, stirring constantly. Draw the pan off the heat and mix in the milk gradually, so as to incorporate it little by little. Return the pan to the heat and bring to the boil. Add the passata and salt and pepper
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