Prosciutto Pasta with Tomato, Peas, and Basil Recipe
Introduction
This prosciutto pasta is a deliciously creamy and savory dish that comes together quickly for an impressive meal. With tender pasta, crisped prosciutto, and a rich tomato-cream sauce, it’s perfect for weeknight dinners or casual entertaining.
Ingredients
- 8 ounces uncooked pasta (pappardelle recommended)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 ounces thinly sliced prosciutto
- 2 cloves garlic, minced
- 3/4 cup heavy or whipping cream
- 1 medium tomato, chopped small
- 1/3 cup peas (frozen works well)
- 1/4 teaspoon Italian seasoning
- 1 tablespoon thinly sliced or chopped fresh basil
- Freshly grated parmesan cheese (optional, to taste)
- Salt and pepper, to taste
Instructions
- Step 1: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving a small cup of pasta water.
- Step 2: Heat olive oil and butter in a skillet over medium-high heat. Add the prosciutto in batches if needed to avoid overcrowding, and cook for 3-4 minutes total, flipping halfway, until crisp but still flexible. Transfer prosciutto to a paper towel-lined plate and leave the fat in the skillet.
- Step 3: Reduce heat to medium and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant.
- Step 4: Stir in cream, chopped tomato, peas, and Italian seasoning. Simmer for 4-5 minutes, letting the sauce thicken slightly.
- Step 5: Crumble most of the prosciutto with your hands and stir it into the sauce along with the fresh basil, reserving some prosciutto for garnish.
- Step 6: Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Step 7: Serve the pasta topped with the remaining prosciutto and freshly grated parmesan cheese. Season with salt and pepper to taste.
Tips & Variations
- Use pappardelle or any wide pasta to best hold the creamy sauce, but fettuccine or tagliatelle work well too.
- Add a pinch of red pepper flakes for a subtle heat boost.
- Substitute peas with fresh asparagus or spinach for a different green vegetable option.
- Fresh basil can be swapped with parsley or oregano according to your preference.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of pappardelle?
Yes, you can use fettuccine, tagliatelle, or even penne. Just keep in mind that wider pasta shapes help hold the creamy sauce better.
Is it necessary to crisp the prosciutto before adding it to the sauce?
Crisping the prosciutto adds texture and enhances its flavor, but if you prefer a softer bite, you can add it directly without crisping. The sauce will still be delicious.
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Prosciutto Pasta with Tomato, Peas, and Basil Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Prosciutto Pasta is a delicious and creamy Italian-inspired dish featuring tender pappardelle pasta tossed in a rich sauce made with prosciutto, garlic, cream, tomato, peas, and fresh herbs. The prosciutto is lightly crisped to add a savory depth, while the creamy sauce thickens beautifully to coat the pasta. Finished with fresh basil and grated parmesan, this recipe is perfect for a comforting yet elegant weeknight dinner.
Ingredients
Pasta
- 8 ounces uncooked pasta (pappardelle recommended)
Sauce
- 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 peas (frozen preferred)
- 1/4 teaspoon Italian seasoning
- 1 tablespoon thinly sliced/chopped fresh basil
- Freshly grated parmesan cheese (optional, to taste)
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil a salted pot of water and cook the pasta al dente according to the package directions. This ensures the pasta remains firm with a slight chew.
- Cook Prosciutto: While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add prosciutto in batches if needed to avoid overcrowding. Cook for 3-4 minutes, flipping halfway, until the prosciutto crisps slightly but remains pliable. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté Garlic: Reduce heat to medium and add minced garlic to the skillet. Cook for about 30 seconds until fragrant but not browned.
- Prepare Sauce: Stir in heavy cream, chopped tomato, peas, and Italian seasoning. Let the mixture cook for 4-5 minutes until the sauce thickens slightly.
- Add Prosciutto and Basil: Crumble some of the cooked prosciutto and stir it into the sauce. Add fresh basil and mix well, reserving some prosciutto for topping.
- Toss Pasta: Drain the cooked pasta and add it to the skillet. Toss everything together, adding a splash of hot pasta water if needed to loosen the sauce to your preferred consistency.
- Serve: Plate the pasta and top each serving with the remaining prosciutto and freshly grated parmesan cheese. Season with salt and pepper to taste and enjoy immediately.
Notes
- Use pappardelle or other wide ribbon pasta to help hold the creamy sauce well.
- If the sauce thickens too much, add reserved pasta water gradually to reach desired consistency.
- Frozen peas can be used straight from the freezer; no need to thaw.
- To make it lighter, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Prosciutto should be crisp but not overly crunchy to retain texture contrast.
- Fresh basil adds a bright herbal note; omit or substitute with parsley if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: prosciutto pasta, creamy pasta, Italian pasta recipe, pappardelle with prosciutto, easy pasta dish
