1/2 pound thick-cut prosciutto, diced
1/2 cup olive oil (extra-virgin or virgin preferred)
1 tablespoon chopped onion
11/2 cups fresh or frozen peas
1 pound orecchietti
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Brown diced prosciutto in olive oil in a frying pan until crisp. Remove prosciutto with slotted spoon and set aside. Add onion to oil and cook until translucent. Add peas and cooked prosciutto and allow to simmer over extremely low heat while preparing pasta. Boil orecchietti until al dente. Drain pasta and place in large bowl. Add butter and cheese, a little at a time, while tossing pasta. Add pea and prosciutto mixture. Toss and serve. Again, this is a rich sauce—perfect for killer appetites. Ha ha. Serves 4.
Over dinner Dom told me that a couple of Colombians had beaten him and his compare, the Colombo capo Allie LaMonte, out of $80,000 on a dope deal. “I needed the disguise in the event someone else was there,” he said. “And it was a good thing, too. There was a broad and two young kids.”
“Dominick! You didn’t?”
“Naw, Joey, I don’t hurt kids or women. But without the disguise, I wouldn’t have had no choice. Christ, I was hungry. Joey, this meal is delicious.”
He just whacked a couple of guys and Dom was starving! Sometimes I couldn’t believe the people I was hanging around with. On the way home I drove over a bridge and dropped the pieces into the Miami River. Then I needed a drink. I stopped at the Diplomat Hotel, caught the last show in the Tack Room, met a good-looking chick, and spent the night in a suite. I always got a room at the Dip dirt cheap. They gave me convention rates.