Orecchiette with Prosciutto and Melon

Name: Orecchiette with Prosciutto and Melon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 355 milliliters canned crushed tomatoes in thick puree (one 16-ounce can); 237 milliliters diced cantaloupe (from about 1/2 melon); 1 teaspoons fresh-ground black pepper; 118 milliliters light cream or half-and-half; 1 onion, chopped; 340 grams orecchiette; 113 grams sliced prosciutto, cut into thin strips; 1 teaspoon salt

Orecchiette with Prosciutto and Melon might be just the main course you are searching for. This recipe serves 4. One serving contains 582 calories, 17g of protein, and 23g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large frying pan, melt the butter over moderately low heat.

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Butter

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the prosciutto and tomatoes. Cover, reduce the heat, and simmer for 10 minutes.

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Prosciutto

Tomato

Add the cantaloupe, cream, and the salt and pepper. Cook until heated through, about 3 minutes longer.

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Salt And Pepper

Cantaloupe

Cream

In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes.

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Orecchiette

Water

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Pot

Drain the pasta and toss it with the sauce.

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Pasta

Sauce

Time-Saving Tip: Purchase precut cantaloupe from the salad bar at your grocery store to save fiddling with a whole melon.

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Cantaloupe

Melon

Wine Recommendation: A fairly acidic white with a hint of mellowness and fruit is a good match for this unique dish. Try a pinot blanc from the Alsace region of France or a non-oaky California chardonnay.

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Chardonnay