And it used the last of my propane, so I'm glad it was worth it!
2T olive oil
4 ounces of prosciutto
3 C water and one tablespoon of chicken base OR
1 1/2 C chicken stock and 1 1/2 C water
about a 1/4 C of Marsala wine,
a couple of splashes of whole milk
two handfuls of shredded parm
1tsp garlic powder
Half a pound of thick, long pasta, like perciatelli or bucatini
Handful of peas
Heat olive oil in deep skillet with lid, add prosciutto, torn or cut into ribbons, and saute until crisp, remove to drain.Remove pan from heat. Add the water and chicken broth or bullion, cover and bring to boil, add a couple of glugs of Marsala, . Add the pasta, broken in half if it doesn't fit, stir, occasionally, boiling for half of the time specified on the box. Add the peas, continue stirring for the rest of the specified cook time, during the last two minutes adding a couple of splashes of whole milk or cream, the butter, the Parmesan cheese, and salt, pepper and garlic powder to taste. Stir, pretty much constantly for the last two minutes, especially after you add the cheese. Remove from heat.
Allow to stand a couple of minutes to let the sauce thicken.
Now, why would you buy a mix?