Recipe courtesy of Chef Jasper Mirabile, Jr.
Chef Jasper Mirabile, Jr. serves this angel hair pasta at Jasper’s in Kansas City, MO. A touch of cream adds body to the sauce and crisp prosciutto, mushrooms, and peas stud the pasta.
6 pounds Barilla Angel Hair Pasta
3 pounds prosciutto, diced
4 1/2 quarts marinara sauce
1 tablespoons red pepper flakes
3/4 cup green peas, blanched
96 fresh mushrooms, thinly sliced
2 1/4 pounds grated romano cheese
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order:
- Melt 2 teaspoons butter in a saute pan. Add 2 ounces prosciutto and let it crisp, then add 4 sliced mushrooms. Saute for 2 minutes.
- Stir in 6 ounces marinara and 2 ounces cream, plus 1/8 teaspoon pepper flakes and 1 1/2 ounces Romano.
- Meanwhile, reheat about 2 cups pasta in simmering water. Drain and add it to the sauce. Toss to coat the pasta.
- Plate the pasta and garnish with about 1 tablespoon peas.
