Weeknight Tortellini With Arugula Crispy Prosciutto

---

Mmmm! Is this good! it tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in cottage living magazine.

---

Steps

---

Heat 1 tablespoon oil in a large skillet over medium-high heat.

---

Add prosciutto , and cook 1 to 2 minutes per side or until crisp.

---

Transfer to a plate lined with paper towels.

---

Set aside.

---

Heat 2 tablespoons oil in skillet over medium-high heat.

---

Add onion , and saut about 3 minutes or until tender.

---

Add tomatoes and next 3 ingredients , and saut 2 minutes.

---

Add arugula , and saut until just wilted.

---

Cook tortellini according to package directions.

---

Drain and add to vegetables in skillet.

---

Toss gently to combine.

---

Add remaining 1 tablespoon oil , and season with salt and pepper.

---

Crumble prosciutto , and sprinkle over pasta.

---

Garnish with ricotta salata , if desired.

---

Ingredients

---

extra virgin olive oil, prosciutto, onion, sun-dried tomato packed in oil, garlic cloves, fresh sage, red pepper flakes, arugula, tortellini