Prosciutto Pasta

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Creamy tomato sauce with pasta, crispy prosciutto, and peas.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 498kcal

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.

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.