Ditalini Pasta With Prosciutto

Yield: 4 Servings
Prep: 10 mins

February 14, 2011 • Pork, Recipes

Barely four weeks ago I used the following phrases to describe pasta: “long and lanky limp noodles,” “assaulted with just about any so-called sauce one could think of,” “absolutely no health benefit whatsoever.” I admitted that I pretty much love pasta and would go to the ends of the earth for just a snippet of its glorious bad self and agreed my sudden criticism was more than likely due to my abstaining from the carb laden bullying it manages to direct towards my hips. Fourteen or so days later I’ve eaten my weight in pasta in search for the perfect alternative to the “long and lanky” noodles that has proven to be a gate way drug for anything stout enough to hold my attention and make me say, “Food can’t get any better than this.” Thus, I give you Ditalini pasta. It seems it is yet another new or maybe just new to me addition to the hundreds of different cuts of what amounts to be water and flour and sometimes eggs otherwise known as pasta that ends in “lini,” “i,” or “li”.

Just how many different sauces can one immerse and slather over pasta? I can say, I happily volunteer for the trials and tests necessary to answer that intriguing question. Though the carbohydrates are ever present and unless you opt for a more heart healthy version of pasta namely whole wheat, the carbs aren’t going away. However, there is not a food more satisfying, energy sustaining and versatile than my culinary pillar–pasta. Unstable as our relationship has been in the past, I suspect it will always be a love-hate courtship that will always fulfill and never end.