Take-off of Radford Sal’s prosciutto & kalamata olive pizza. Note this is a salt-bomb alfredo pasta dish
- 2 TBSP butter
- 1 shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1 1/4 cups half & half cream
- 1/4 tspn red pepper flakes (to taste)
- 1/2 tspn freshly ground black pepper (to taste)
- 1 cup freshly grated Parmesan cheese
- 10 oz prosciutto, ribbon cut and separated
- 1/2 cup Kalimata olives, pitted and halved
- 2 oz basil, 1/3 cut leaves
- 1 lb Cellentani or other wide pasta, cooked
- 2 large tomatoes, thick sliced
- 1 oz basil, ribbon cut (chiffonade) to garnish
- 1/4 cup freshly grated Parmesan cheese
In large frying pan with butter over medium heat, sweat shallot and garlic in butter until tender and not browned. Add half & half, red and black pepper, and Parmesan cheese, stir to blend.
Add pasta, prosciutto, kalamata olives, and whole leaf basil. Stir and serve with sliced tomatoes to the side. Garmish with chiffonade basil and Parmesan cheese.