Best Penne With Tomato Prosciutto Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM



Penne with prosciutto, sun dried tomatoes & cream image

Make and share this Penne with prosciutto, sun dried tomatoes & cream recipe from Food.com.

Provided by Vicki in AZ

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/3 cup finely chopped yellow onion
3 ounces prosciutto, cut into thin strips
2 tablespoons coarsely chopped sun-dried tomatoes packed in oil
1 3/4 cups heavy cream
salt & freshly ground black pepper
crushed red pepper flakes
1/4 cup freshly ground parmesan cheese

Steps:

  • Cook onions until soft.
  • Add proscuitto and cook until begins to brown.
  • Add tomatoes and cream and cook until reduced by about half.
  • Check seasonings.
  • Prosciutto can be very salty.
  • Serve over cooked pasta and top with grated cheese.
  • Very easy and quick!

PENNE WITH PEAS AND PROSCIUTTO



Penne With Peas and Prosciutto image

Garden fresh peas make the difference in this pasta dish. If you can't get fresh, frozen will be a good replacement.

Provided by southern chef in lo

Categories     Penne

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 lb penne pasta
2 cups fresh peas
1 tablespoon butter
1/4 lb prosciutto, cut into small pieces
1/2 cup light cream
2 tablespoons of chopped fresh chives
1/2 cup of freshly grated parmesan cheese
1 cup cherry tomatoes, cut in half
1 teaspoon dried basil
salt & freshly ground black pepper

Steps:

  • Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
  • in large skillet melt the butter and sauté the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend.
  • Add the penne and the peas and mix well. Season to taste with salt and pepper.
  • Serve with more parmesan cheese.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO



Summer Fresh Pasta with Tomatoes and Prosciutto image

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

Provided by Wyattdogster

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package angel hair pasta
4 tomatoes, seeded and coarsely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
1 tablespoon olive oil
1 large shallot, thinly sliced
2 cloves garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
  • Place tomatoes in a bowl; season with sea salt and black pepper.
  • Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat.
  • Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
  • Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
  • Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
  • Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g

PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS



Penne Porcini -- With Tomato, Prosciutto & Porcini Mushrooms image

Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.

Provided by MissTiff16

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb penne
1 cup dried porcini mushrooms, reconstituted in white wine
1 tablespoon olive oil
1/2 medium shallot, minced
4 slices prosciutto di Parma, chopped
1/2 cup dry red wine
1 cup Italian plum tomato, crushed (canned)
salt and pepper, to taste
2 cups heavy cream
6 basil leaves, shredded
1/2 cup parmigiano-reggiano cheese

Steps:

  • Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
  • Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
  • Suggested wine: 2000 Frescobaldi/Mondavi Lucente
  • (blend of Cabernet, Merlot and Sangiovese).

Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5

PENNE WITH PROSCIUTTO IN BUTTER SAUCE



Penne With Prosciutto in Butter Sauce image

This pasta dish is a must-have in your cooking regimen! The butter sauce is delicious and the prosciutto adds great flavor. This dish is relatively fast and easy to do. Try it today!

Provided by Super San Mateo Che

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb penne
1/4 lb prosciutto, sliced
1/2 cup butter
1/2 sweet white onion, minced
1 garlic clove, minced
1/2 cup chicken stock
1 lemon, zest of
1/2 teaspoon nutmeg
1/2 cup flat-leaf Italian parsley, coarsely chopped
1 cup parmesan cheese, grated
salt and pepper

Steps:

  • Bring large pot of water to a boil. Add penne and cook until al dente.
  • While pasta is cooking, trim fat off of proscuitto and slice into wide strips.
  • In a large frying pan, melt the butter.
  • Add onion and garlic and sauté until onion is soft, about 4 minutes.
  • Add chicken stock and simmer for 1 minute.
  • Drain pasta and place into a warmed, large bowl.
  • Add proscuitto, lemon zest, nutmeg, parley and salt and pepper to taste.
  • Pour in stock mixture add toss well.
  • Add parmesan cheese and mix well.
  • Serve immediately.

Nutrition Facts : Calories 495.3, Fat 22.1, SaturatedFat 12.9, Cholesterol 55.9, Sodium 403.1, Carbohydrate 63.5, Fiber 9, Sugar 1.1, Protein 13.2

PENNE WITH TOMATO PROSCIUTTO SAUCE



Penne with Tomato Prosciutto Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Pasta     Pork     Tomato     Vegetable     Sauté     Christmas     Thanksgiving     Dinner     Meat     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (pasta course) servings

Number Of Ingredients 8

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate
Accompaniment: Parmigiano-Reggiano (shavings or finely grated )

Steps:

  • Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
  • Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
  • While pasta cooks, reheat sauce over medium heat.
  • Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

Related Topics