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Strichetti Pasta with Prosciutto


This recipe was on The Chew on January 17 and is delicious. I tried it and instead of making my own pasta I used Fresh Flat Lasagna Noodles. Roll it out very thin then shape it into the Strichetti. So much easier than making your own pasta

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  • Thinly rolled out fresh lasagne noodles, cut then into 2/1/2 inch rectangles then pinched in the middle to form bow ties.
  • Extra Virgin Olive Oil
  • 2 Fresh Shallots thinly sliced
  • 3 Cloves of Garlic
  • 4 Ounces of Prosciutto Di Parma Sliced
  • Parmigano Reggiano for garnish
  • l bunch Fresh Arugula roughly chopped stems discarded



Step 1

Drop the "bow ties" into boiling salted water and cook 1-2 minutes or till al dente. Save some of the pasta water.

In a large skillet over medium heat add olive oil and sauté the garlic and shallots for 2-3 minutes until pale golden but not crispy. Add salt and pepper. Add the prosciutto and and cook until slightly crisp. (That's how I like my prosciutto if it is in a pasta dish)

Add the cooked Strichetti to the skillet and toss together adding a little water as necessary to loosen the sauce. Top with the fresh chopped arugula (don't cook the arugula) and sprinkle with the Parmesan cheese. Serve proudly!!

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