A wholesome, hearty dish to take the chill off cold winter days

Family Features

As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.

By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.

With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients.

Campanelle with Prosciutto and Peas

Cook time: 10 minutes

Prep time: 10 minutes

Servings: 6

12 ounces uncooked campanelle pasta

1 tablespoon Bertolli Extra-Virgin Olive Oil

1 large shallot, finely chopped

1/2cup dry white wine

1/2 cup frozen peas

3 ounces thinly sliced prosciutto

1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce

4 ounces Fontina cheese, shredded

6eggs

1 teaspoon freshly ground black pepper

In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.

In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.

In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.

Top each serving with soft-set egg and black pepper.

Notes: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.