This Neapolitan classic is definitely fit for a king.
Ferdinand II that is, the King of the Two Sicilies who reigned from 1830 to 1859 and whom it would seem, had quite the fondness for pasta.
He was so fond of pasta in fact, that not only is he credited with mechanising pasta making in Campania to make the process more sanitary, but his is also credited with having a four tined fork invented to make the eating process more befitting of members the royal court.
Whether or not these are the stories of fact or fiction, from kings to commoners, everyone loves a good pasta dish, and this is one pasta dish that is sure to please.
2 140z Cans Peeled Tomatoes
100 Grams Prosciutto Crudo (whole piece, diced)
1 Onion, Chopped
4 Whole Green Peperoncini
300 Grams diced Mozzarella or Fior di Latte
300 Grams Ricotta
100 Grams Grated Ricotta Salata (A salted, dried, pressed ricotta used for grating)
50 Grams Butter
500 Grams Fettuccine, Fettuccelle or Tagliatelle
Heat oil and butter in sauce pan over medium heat
Add chopped onion and prosciutto and sauté over medium-low heat about 10 minutes
Add tomatoes and about 10 hand torn basil leaves
Reduce heat to low and cook uncovered about 25 minutes
Salt to taste
While the sauce is cooking, bring the water for the pasta to a boil
Remove the stems from the peppers, slice down the middle and remove seeds
Heat oil in small frying pan over medium high
Salt the peppers and fry them on both sides until tender
Cook pasta al dente
Drain pasta and return to the pot
Add all three cheeses a bit at a time and mix through until the cheese is melted
Add the sauce a bit at a time and mix through, reserving enough sauce to top each plate
Serve the pasta with a bit of sauce and one pepper on top