If you are craving a flavorful and comforting yet elegant pasta dish, this Prosciutto Pasta with Tomato, Peas, and Basil Recipe is exactly what you need. Combining tender pasta with the salty richness of prosciutto, vibrant bursts of sweet tomatoes, the subtle pop of peas, and the fresh aroma of basil, it strikes the perfect balance of indulgence and freshness. This dish is ideal for both a quick weeknight dinner or a fancy meal to impress friends, and its creamy sauce ties all the ingredients together in the most delightful way.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that each play an important role in creating a well-rounded dish. From the silky pasta providing the base, to the savory prosciutto adding depth, and the garden-fresh peas and tomatoes bringing color and sweetness, every element is essential to the flavor and texture harmony.
- 8 ounces uncooked pasta (pappardelle recommended): Wide noodles like pappardelle hold the creamy sauce perfectly.
- 1 tablespoon olive oil: Adds a subtle fruity richness to the sauté.
- 1 tablespoon butter: Enhances the sauce’s creaminess and flavor.
- 3 ounces thinly sliced prosciutto: Provides salty, meaty goodness that’s both crispy and tender.
- 2 cloves garlic (minced): Gives a fragrant base without overpowering the dish.
- 3/4 cup heavy/whipping cream: Creates the luscious, silky sauce that coats the pasta.
- 1 medium tomato (chopped small): Adds bright sweetness and fresh acidity.
- 1/3 cup peas (frozen works well): Brings a pop of green color and gentle sweetness.
- 1/4 teaspoon Italian seasoning: A blend of herbs that adds warmth and complexity.
- 1 tablespoon fresh basil (thinly sliced or chopped): Imparts a fresh, herbaceous note to balance richness.
- Freshly grated parmesan cheese (optional): For an extra savory, nutty finish on top.
- Salt & pepper to taste: Essential for seasoning and enhancing all flavors.
How to Make Prosciutto Pasta with Tomato, Peas, and Basil Recipe
Step 1: Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a boil. The saltiness seasons the pasta from within, which is key for flavor. Cook the pasta according to the package instructions until it reaches al dente—that perfect tender yet firm bite that ensures it won’t turn mushy when tossed in the sauce later.
Step 2: Crisp Up the Prosciutto
While the pasta cooks, heat the olive oil and butter in a skillet over medium-high heat. Once hot, add the prosciutto in a single layer—cook in batches if needed. Let it cook for about 3 to 4 minutes total, flipping halfway, until it crisps at the edges but remains slightly pliable. This renders the fat and intensifies the prosciutto’s flavor beautifully. Transfer the cooked prosciutto to a paper towel-lined plate to drain, but keep the flavorful fat in the pan.
Step 3: Sauté the Garlic
Reduce the heat to medium and add the minced garlic to the pan with the reserved prosciutto fat. Sauté for just 30 seconds until fragrant, releasing its natural aroma without burning, which would turn it bitter.
Step 4: Build the Creamy Sauce
Next, stir in the heavy cream, chopped tomato, peas, and Italian seasoning. Let this simmer gently for 4 to 5 minutes until the sauce thickens just a bit, concentrating the flavors and melding the ingredients together into a velvety base.
Step 5: Integrate the Prosciutto and Basil
Take the crisped prosciutto and crumble it with your hands, mixing some into the sauce to imbue it with that savory, salty punch. Hold back a bit of prosciutto for garnish. At this stage, toss in the fresh basil as well, infusing the sauce with a bright, herbal lift that balances the richness.
Step 6: Combine Pasta and Sauce
Drain the pasta, reserving a splash of the hot pasta water if you want to loosen the sauce to your liking. Add the pasta directly to the skillet and toss everything together, coating every strand in the luscious sauce evenly. The pasta water helps create a silky finish, so don’t skip this little trick if the sauce feels too thick.
Step 7: Plate and Garnish
Serve the pasta topped with the reserved crispy prosciutto and sprinkle generously with freshly grated parmesan cheese if you like. Finish with a pinch of salt and freshly cracked black pepper to taste. This final touch elevates the dish and makes it irresistible.
How to Serve Prosciutto Pasta with Tomato, Peas, and Basil Recipe
Garnishes
Enhance your presentation by adding extra torn basil leaves for a fresh pop of green and a sprinkle of parmesan for a contrasting creamy texture. A few whole peas or halved cherry tomatoes on top can bring additional color and texture that invite everyone to dig in.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil, or crusty garlic bread to scoop up any leftover sauce. Light roasted vegetables or a chilled antipasto platter can also complement the flavors beautifully without overpowering the main dish.
Creative Ways to Present
Try serving this pasta in shallow bowls to showcase the vibrant colors and textures. For a more elegant touch, sprinkle chopped toasted pine nuts or almonds on top, or drizzle a good-quality aged balsamic vinegar reduction for a tangy contrast that elevates the entire plate. It’s a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Prosciutto Pasta with Tomato, Peas, and Basil Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen as it sits, but the pasta may absorb some of the sauce, so a splash of cream or pasta water can help during reheating.
Freezing
While this pasta is best enjoyed fresh, it can be frozen for up to 1 month. Freeze it without the parmesan topping in a freezer-safe container, so you can add cheese after reheating. To maintain texture, consider undercooking the pasta slightly before freezing.
Reheating
Reheat gently on the stovetop over low heat with a splash of cream or water to loosen the sauce and prevent it from drying out. Avoid microwaving as it can unevenly heat the creamy sauce and toughen the pasta. Stir frequently while warming until hot throughout.
FAQs
Can I use a different type of pasta?
Absolutely! While pappardelle is recommended for its wide, sauce-catching shape, fettuccine, linguine, or even penne can work well with this recipe. Just choose a pasta that holds sauce nicely.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a bit of flour or cornstarch to thicken the sauce, but keep in mind the texture will be lighter and less rich than with heavy cream.
Can I make this dish vegetarian?
To make it vegetarian, swap the prosciutto for sautéed mushrooms or sun-dried tomatoes for a similar umami depth. The other ingredients remain the same and keep it delicious.
How do I prevent the peas from getting mushy?
If using frozen peas, add them toward the end of cooking and just warm through to retain their color, texture, and sweetness. Overcooking peas will make them mushy and dull their vibrant color.
What is the best way to crisp prosciutto?
Cook thin slices in a hot skillet without overcrowding so each piece has space to get crispy. Flip once halfway through cooking, and remove when edges turn crisp but centers remain slightly tender for the best balance.
Final Thoughts
Now that you know how to make this wonderfully comforting and elegant Prosciutto Pasta with Tomato, Peas, and Basil Recipe, I truly encourage you to give it a try. It’s a fantastic way to elevate simple ingredients into a dish that feels special every single time. Whether for a casual dinner or a small gathering, this pasta will undoubtedly become a favorite in your recipe repertoire.
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Prosciutto Pasta with Tomato, Peas, and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Prosciutto Pasta is a creamy, flavorful dish featuring tender pappardelle pasta tossed in a rich sauce made from prosciutto, garlic, fresh tomato, peas, and cream, enhanced with Italian seasoning and fresh basil. It’s a quick and elegant meal perfect for a weeknight dinner or special occasion.
Ingredients
Pasta
- 8 ounces uncooked pappardelle pasta
Sauce & Toppings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 ounces thinly sliced prosciutto
- 2 cloves garlic, minced
- 3/4 cup heavy whipping cream
- 1 medium tomato, chopped small
- 1/3 cup frozen peas
- 1/4 teaspoon Italian seasoning
- 1 tablespoon thinly sliced fresh basil
- Freshly grated parmesan cheese, optional and to taste
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pappardelle pasta until al dente according to package instructions. Drain when ready.
- Cook the Prosciutto: In a skillet over medium-high heat, warm olive oil and butter. Add the prosciutto in batches if necessary to avoid overlapping. Cook for 3 to 4 minutes, flipping halfway, until it crisps slightly but remains pliable. Transfer to a paper towel-lined plate, leaving rendered fat in the pan.
- Sauté Garlic: Lower heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Make the Sauce: Stir in the heavy cream, chopped tomato, peas, and Italian seasoning. Cook the mixture for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Prosciutto and Basil: Crumble the cooked prosciutto by hand. Stir some of it into the sauce to infuse flavor, reserving the rest for garnish. Add the sliced fresh basil now and mix well.
- Toss Pasta with Sauce: Add the drained pasta directly into the skillet. Toss everything together to coat evenly. If the sauce is too thick, add a splash of reserved hot pasta water to loosen it to desired consistency.
- Serve: Plate the pasta and top with the remaining crispy prosciutto and freshly grated parmesan cheese if using. Season with salt and pepper to taste and serve immediately.
Notes
- Using pappardelle pasta provides broad noodles that hold the sauce well, but you can substitute with fettuccine or tagliatelle.
- For a lighter dish, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Be careful not to overcook the prosciutto; it should be slightly crisp yet still flexible.
- Add reserved pasta water gradually to adjust sauce thickness without diluting flavor.
- Fresh basil adds a fragrant herbal note; you can substitute with fresh parsley if preferred.
- This dish pairs beautifully with a crisp green salad or a light Italian white wine like Pinot Grigio.
