Have you ever walked past a certain ingredient in the store a million times and thought it sounds interesting but you are not sure what to do with it? That is how prosciutto was for me and then last week I was feeling adventurous and finally threw it in the cart! I am sure glad I did because this Creamy Tomato Pasta with Prosciutto recipe is what came out of that purchase and my husband and boys all LOVED it! My husband even proclaimed it to be the best pasta he had ever had! Ha!! I think he must of come home from work extra hungry that day and this dish really hit the spot for him!
This pasta really was delicious and so easy to make, that I thought I better share it with you all. I know this will be a go to dinner recipe for us from now on. I always have the ingredients on hand (expect for maybe the cream-but you could use evaporated milk or leave it out and it would still be wonderful!).
What are your go to dinner recipes?
On nights that I need to throw something together fast, I like to make one of these:
Quick and Easy Pizza (made on Naan I keep in the freezer)
Chicken in the Instant Pot (several ideas here)
Hootenanny (Dutch Baby or Puff Oven Pancake) Breakfast for dinner is the BEST!
Creamy Tomato Pasta with Prosciutto
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 4 ounces prosciutto, thinly sliced
- One 28-ounce can crushed tomatoes
- Salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 12 ounces fettuccine or pasta of choice
- Basil and Pine Nuts (optional for garnish)
Instructions
- Heat the olive oil in a saucepan over moderate heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the minced garlic and cook for 1-2 minutes.
- Add the prosciutto and cook, stirring occasionally, until browned, 3 to 5 minutes.
- Add the crushed tomatoes, season with salt and pepper, and bring to a simmer.
- Simmer until slightly thickened and well-flavored, about 30 minutes.
- Stir in the cream and keep warm over low heat.
- Meanwhile, cook the fettuccine in a large pot of boiling well-salted water until al dente. Drain well.
- Top pasta with the prosciutto sauce and garnish with thin strips of fresh basil, toasted pnienuts and parmesan cheese.
- Serve immediately
This looks great!