INGREDIENTS

3 MEDIUM ONIONS
2 STALKS CELERY
1 JALAPENO PEPPER (OPTIONAL)
1 CUP OLIVE OIL (MORE OR LESS)
1/2 LB. DRY CURED HAM (PROSCIUTTO-IMPORTED)
5 ITALIAN SAUSAGES (DON VICENZO-PICANTE)
1 QT. DRY RED WINE (MORE OR LESS)
10 MUSHROOMS (CHOPPED)
1 CAN SWEET PEAS
2 LBS. PASTA
8 OZ. SWEET CREAM (HEAVY OR LIGHT)
1 CUP GRATED PARMESAN CHEESE

MINCE THE ONIONS AND CELERY (THE CELERY SHOULD AMOUNT TO ABOUT
25% OF THE ONION). ALSO MINCE THE JALAPENO PEPPER. SET ASIDE.

FINELY CUT THE CURED HAM AND DE-SKIN THE SAUSAGES AND CRUMBLE.
SET ASIDE.

HEAT THE OLIVE OIL IN A LARGE COOKING POT. SAUTÉ THE ONION,
CELERY AND JALAPENO PEPPER UNTIL THE ONION BECOMES GLASSY OR
TRANSPARENT. (SET THE CREAM CONTAINERS NEXT TO THE POT IN
ORDER TO REMOVE THE CHILL FROM THE CREAM).

ADD THE DRY CURED HAM AND SAUSAGE. COOK UNTIL THE MEAT BECOMES
A GRAYISH COLOR.

ADD THE QUART OF DRY RED WINE. COOK UNTIL THE WINY SMELL HAS
COMPLETELY EVAPORATED. (APPROX. 5 MINUTES)

ADD THE MUSHROOMS AND COOK ON LOW HEAT FOR 35 MINUTES.
(AT THIS POINT, PREPARE TO COOK THE PASTA: IN ANOTHER LARGE POT
BRING THE SALTED WATER TO A BOIL AND ADD PASTA.)

ADD THE CAN OF SWEET PEAS AND CONTINUE COOKING ON LOW HEAT FOR
ANOTHER 15 MINUTES.

DURING THE 50 MINUTES COOKING TIME YOU MUST CAREFULLY CONTROL
THE LIQUID CONTENT OF THE SAUCE. IF YOU NOTICE THAT THE MIXTURE
IS GETTING DRY, ADD WATER TO IT.

ONCE THE PASTA IS TENDER, DRAIN THOROUGHLY. REMOVE SAUCE FROM
HEAT AND ADD THE PASTA TO IT. MIX THOROUGHLY. ADD THE WARM
CREAM AND PARMESAN CHEESE. MIX THOROUGHLY AND SERVE IMMEDIATELY.