Equipment
Ingredients
Base & Aromatics
- 15 ml olive oil, extra virgin
- 60 g prosciutto, thinly sliced, chopped
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic, minced
Lentil Sauce
- 150 g red lentils, dried, rinsed
- 30 g tomato paste
- 400 g crushed tomatoes, canned
- 500 ml vegetable stock, low sodium
- 2 g red chili flakes
- 2 g dried oregano
Pasta & Finish
- 320 g spaghettini
- salt
- 10 g fresh parsley, chopped
- lemon zest
Nutrition (per serving)
Method
Heat olive oil in a large Dutch oven over medium heat. Add the chopped prosciutto and cook until rendered and crispy, about 3-4 minutes. Remove half of the crispy prosciutto with a slotted spoon and set aside for garnish.
Add the diced onion, carrot, and celery to the pot with the remaining prosciutto fat. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, tomato paste, red chili flakes, and dried oregano. Cook for 1 minute until fragrant and the tomato paste darkens slightly.
Add the rinsed red lentils, crushed tomatoes, and vegetable stock. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until the lentils are completely tender and have started to break down into a thick sauce.
While the sauce simmers, bring a large pot of salted water to a boil. Add spaghettini and cook according to package directions until al dente (usually 1-2 minutes less than standard spaghetti). Reserve 120ml (approx. 1/2 cup) of pasta water before draining.
Add the drained spaghettini directly to the lentil sauce. Toss vigorously, adding the reserved pasta water a splash at a time, until the sauce coats the noodles silkenly. Taste and season with salt if needed.
Serve immediately topped with the reserved crispy prosciutto, fresh chopped parsley, and optional lemon zest for brightness.
Chef's Notes
- Red lentils are chosen specifically because they decorticate (break down) during cooking, creating a creamy mouthfeel without the need for dairy or heavy fats.
- Prosciutto is naturally salty. Be conservative when salting the sauce; taste it only after the lentils have cooked and the prosciutto flavor has melded.
- Spaghettini cooks faster than standard spaghetti. Watch it closely—mushy pasta disappears into the thick lentil sauce, so al dente texture is crucial for contrast.
- If you prefer a smoother sauce closer to a traditional bolognese texture, you can use an immersion blender on the sauce before adding the pasta.
- The lemon zest at the end is technically optional but highly recommended to cut through the earthiness of the lentils.
Storage
Refrigerator: 3 days — Sauce thickens significantly; loosen with a splash of water when reheating.
Freezer: 2 months — Freeze sauce only; pasta is best cooked fresh.
Reheating: Reheat in a pan over medium heat with a splash of water or stock to restore consistency.
