Prosciutto Pasta Recipe For Two
This prosciutto pasta recipe for two has a silky cream sauce with fresh tomato, sauteed mushrooms, and cooked prosciutto. It's fast, elegant, and simple to make!
Servings: 3
Ingredients
- 8 ounces small penne rigate half a box,
- Kosher Salt
- 2 tablespoon butter
- 6 ounces sliced prosciutto julienned one slice at a time so they separate easily (or uncured applewood bacon trimmed of fat)
- 4 to 6 oz fresh mushrooms caps wiped clean and sliced ¼ inch thick.
- 1-2 tomatoes sliced in wedges seeded
- 1 cup cream plus more to thin the sauce if needed
- 2 Tablespoons Tomato paste
- Pinch of sugar
- Pinch of oregano
- 3 Tablespoons parmigiano or parmesan freshly grated
- 1 Tablespoon lemon zest ½ of a lemon
- Freshly ground pepper to taste
Instructions
- So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the mushrooms to the skillet.
- Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
- Meanwhile, melt butter in 12-inch non-stick skillet over medium-high heat until begins to foam. Add mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Add prosciutto to the pan and cook until crispy, about 10 minutes. Add tomatoes to the pan for a short sauté, about 30 seconds. Pour in cream, gently mix into the mushroom and tomato mixture. Stir in tomato paste, pinch of sugar and a pinch of oregano and pepper to taste. Let simmer for about 5 minutes.
- Grate parmesan into the sauce and give a gently stir. Drain pasta and add to the skillet with the sauce, toss to together. Ladle pasta into bowls, garnish with extra parmesan and grated lemon zest. Pass extra parmesan and pepper.