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
Scale
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.
