This Prosciutto Pasta with Peas is a simple recipe to make but full of bold, satisfying flavor. Crispy prosciutto adds a salty crunch, while a creamy tomato sauce brings everything together. It's finished with sweet peas for a dish that feels comforting yet a little special.
Whether you're making a quick weeknight dinner or serving guests, this pasta is always a hit!
Pasta with crispy prosciutto and peas
Pasta is my go-to meal whenever I'm craving comfort food and want something fast and easy. I love how you can create something simple or a bit more special just by changing up a few ingredients.
This prosciutto pasta checks all the boxes. It comes together easily, has just the right balance of creaminess and texture, and feels like something you'd serve to company (and I have). Simple pantry staples have never tasted so good. And if you don't have prosciutto on hand, no worries. You can use bacon instead.
Ingredients for prosciutto pasta
- Pasta - Use a hearty shaped pasta like ziti, penne, rigatoni, or fettuccini.
- Prosciutto - I enjoy the thin, crispy texture of the prosciutto. You can also use panchetta or bacon.
- Peas - I use frozen peas.
- Canned Tomatoes - Use petite diced tomatoes or crushed tomatoes.
- Heavy Cream - This helps create a silky sauce. You can also use half-and-half cream.
- White Wine - Used to deglaze the pan and add flavor.
- Basil - Fresh basil leaves are added to the finished dish.
- Seasoning - Garlic, dried Italian seasoning, salt, and pepper.
Making pasta with prosciutto and peas
This is an overview with step-by-step photos. The full recipe is written below in the recipe card.
- Crisp prosciutto in a skillet.
- Crumble crispy prosciutto and set aside.
- Turn heat to low. Saute garlic for 30 seconds until fragrant.
- Add wine, turn heat to medium, and stir to deglaze pan.
- Add canned tomatoes, cream, and seasoning.
- Bring to a simmer and cook for 3-4 minutes until the sauce begins to thicken.
- Add peas and fresh basil.
- Stir in cooked, drained pasta.
- Add crispy prosciutto.
- Serve hot.
Recipe tips
- For a slightly thicker sauce, you can drain the tomatoes.
- Cook the pasta to al dente. It will absorb some of the sauce once added to the sauce.
- Don't overcook the peas. Add them once the sauce has thickened and just before adding the pasta. This helps keep the peas bright and tender.
- Optional: This pasta dish is also delicious topped with freshly grated Parmesan.
Frequently asked questions
Short pasta like penne, farfalle, or orecchiette holds the peas and bits of prosciutto well, but feel free to use your favorite shape.
Reheat gently on the stovetop or in the microwave. The prosciutto may lose its crispness, but the flavor will still be there.
Serving suggestions
- Pair with a green salad with Zesty Italian Dressing or serve with a Caesar Salad.
- Serve with Homemade Breadsticks.
- Finish with a light Lemon Sorbet for dessert.
More delicious pasta dishes
- Orecchiette with Sausage
- Shrimp Sausage Pasta
- Tomato Basil Pasta
- Garlic Butter Pasta
- Baked Tortellini
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious pasta recipes!
Prosciutto Pasta
Equipment
- 10 Inch Skillet
Ingredients
- 8 ounces ziti pasta (Or use penne, rigatoni, fettuccine, or other hearty pasta)
- 1 tablespoon olive oil
- 4 ounces prosciutto
- 2 garlic cloves (minced)
- ½ cup white wine (pinto grigio, chardonnay)
- 1 14.5 ounce can diced tomatoes
- ½ cup heavy cream
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup frozen peas
- 1 tablespoon fresh basil (Cut into thin strips)
Instructions
- Cook pasta al dente according to package directions.8 ounces ziti pasta
- Meanwhile, heat a large skillet over medium heat. Add olive oil to coat, and then add the prosciutto. Cook for 2-3 minutes and then flip. Cook until crisp. Remove prosciutto from pan and place on a plate lined with paper towels. Once prosciutto has cooled, crumble into large bits.1 tablespoon olive oil, 4 ounces prosciutto
- Turn heat to low. Add garlic and stir for 30 seconds, until the garlic becomes fragrant. Add wine to deglaze the pan. Turn heat back to medium. Scrape up any brown bits from the bottom of the pan. Cook until the wine has reduced by half.2 garlic cloves, ½ cup white wine
- Add diced tomatoes, heavy cream, Italian seasoning, salt, and pepper. Cook, stirring often until the sauce begins to thicken slightly, about 3-4 minutes. The sauce will coat a spoon, but will still flow easily.1 14.5 ounce can diced tomatoes, ½ cup heavy cream, ¼ teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon pepper
- Remove sauce from the heat. Stir in frozen peas and fresh basil.⅓ cup frozen peas, 1 tablespoon fresh basil
- Drain the pasta and add to the sauce. Stir to coat. Let everything rest together for 2-3 minutes. The pasta will absorb some of the sauce. Stir and then add the crumbled prosciutto. Taste and add more salt and pepper if desired.
- Serve hot with additional fresh basil as a garnish.
Notes
- For a slightly thicker sauce, you can drain the tomatoes.
- Cook the pasta to al dente. It will absorb some of the sauce once added to the sauce.
- Don't overcook the peas. Add them once the sauce has thickened and just before adding the pasta. This helps keep the peas bright and tender.
- Optional: This pasta dish is also delicious topped with freshly grated Parmesan.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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