No pork option - prosciutto is replaced with smoked chicken.
No gluten option - pasta is replaced with GF pasta.
Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain and reserve 1 cup pasta water.
2. Cook the prosciutto
In the meantime, heat a large frypan over medium-high heat. Add prosciutto and cook for 1-2 minutes on each side or until crispy. Remove and drain on paper towel, keep frypan over medium-high heat.
3. Sauté the onion
Slice and add onion to pan with 2 tbsp oil and 2 tbsp balsamic vinegar. Cook until softened, adding crushed garlic and 2 tsp oregano.
4. Add the vegetables
Halve cherry tomatoes, slice capsicum and chop or grate zucchini. Add to the pan as you go, stir in tomato sugo and 1/2 cup reserved pasta water. Simmer for 10 minutes semi covered.
5. Toss in ricotta & pasta
Chop parsley (keep some for garnish if you like). Add ricotta and parsley to the sauce, toss pasta in and heat through. Season to taste with salt and pepper.
6. Finish and plate
Serve pasta in bowls and top with crispy prosciutto and any reserved parsley.
Alternatively you can roast onion, cherry tomatoes, capsicum, zucchini and prosciutto. Combine ricotta and tomato sugo with cooked pasta and toss in the roast veggies.
No pork option - prosciutto is replaced with smoked chicken. Thinly slice and add to pasta at step 5.
No gluten option - pasta is replaced with GF pasta
Pasta, 1 packet (500g)
Prosciutto, 1 packet (100g)
Brown onion, 1
Garlic, 2 cloves
Cherry tomatoes, 1 packet (200g)
Red capsicum, 1
Tomato sugo, 1/2 jar (250g) *
Parsley, 1/3 bunch *
Ricotta, 1/3 tub *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, balsamic vinegar