BECKY LUIGART-STAYNER
Yield
4 servings (serving size: 1 1/2 cups)

Be sure to use the hot pepper sauce that we call for because it contains whole peppers packed in vinegar. Using red-colored hot sauce won't yield good results.

How to Make It

Step 1

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.

Step 2

Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.

Ratings & Reviews

Holly3's Review

finepaws
January 01, 2009
This recipe was awful! I made it for New Year's and the family couldn't stand it. The pepper sauce taste took over the whole dish. The sun-dried tomatos tasted wierd and it just didn't come together well at all. I would not recommend this to anyone.

finepaws's Review

Holly3
January 01, 2009
I did a lot of changes to this recipe, and I think it takes it from 2 stars to 5! I used canned diced tomatoes instead of sundried. I also used a peppered hot sauce, the red kind, and it kept it from being too hot. Instead of hot peppers. When I mixed the pasta to the black eyed pea mixture, I added a bag os assiago cheese, and a bag of parmasean cheese. I did use a lean ham too. The cheese makes all the difference to this.