Capelli d’angelo Campobasso

  • Difficulty


  • 320 g0SW0209
  • 80 g one slice Parma ham
  • 1 onion
  • 30 g Italian parsley
  • ½ Chilli
  • salt and pepper grains
Capelli d’Angelo n° 209


Slice the ham into strips. Peel the onion and slice it finely. Cook the pasta in plenty of boiling salted water. Heat the oil in a saucepan and, mixing often, add the onion and fry it lightly until soft but not golden then add the chilli.Mix the ham strips, 3-4 tbsp of the pasta’s cooking water and the finely chopped parsley; at last season with a bit of salt and pepper. Drain the pasta al dente, pour it in the pan with the sauce and sautèe briefly then serve.