PENNE PASTA WITH PEAS AND PROSCIUTTO

Penne Pasta with Peas and Prosciutto image

Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal fabulous' recipes.

Provided by Chef John

Categories Meat and Poultry Recipes Pork

Time 35m

Yield 4

Number Of Ingredients 14

Previous Next

Ingredients

1 tablespoon olive oil
1 onion, diced
3 thin slices prosciutto, chopped
3 cloves garlic, sliced
1 teaspoon salt
1 pinch red pepper flakes, or to taste
freshly ground black pepper to taste
6 cups chicken broth
½ cup tomato sauce
1 teaspoon dried thyme
1 pound frozen peas, thawed
1 (15 ounce) can white beans, drained
1 (14.5 ounce) package penne pasta
½ cup grated Parmesan cheese

Steps:

Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.
Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.
Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 120.8 g, Cholesterol 13.5 mg, Fat 11.2 g, Fiber 15 g, Protein 33.3 g, SaturatedFat 3.6 g, Sodium 1138.4 mg, Sugar 13.6 g