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Creamy tomato and prosciutto pasta

Claire Stabbert - Columnist
Posted 2/20/20

If I could eat prosciutto for breakfast, lunch, and dinner without getting diabetes, trust me, I would. It is by far my go-to meat on a charcuterie plate and I thought it would pair perfectly overtop …

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Creamy tomato and prosciutto pasta

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If I could eat prosciutto for breakfast, lunch, and dinner without getting diabetes, trust me, I would. It is by far my go-to meat on a charcuterie plate and I thought it would pair perfectly overtop pasta.

This dish uses everything you can find in your grocery store including briney capers, salty prosciutto, acidic tomato paste, heat from crushed red pepper, and topped with browned bread crumbs that add a delicious nuttiness!

Make this dish on a weeknight or serve for guests on the weekend! This dish will come together in less than 30 minutes and should be paired with a fruity or savory wine.

For this dish, you will need about 6 slices of prosciutto cut into bite sized pieces, 1 package of cremini or button mushrooms, 2 tbsp butter, 2 tbsp, tomato paste, 1 tbsp capers, 6 oz pasta of your choice, 3 cloves of garlic, 1/4 cup panko breadcrumbs, and 1/4 tsp crushed red pepper flakes.

Fill a medium pot 3/4 of the way up with salted water and heat to boiling on high. While boiling, use a damp paper towel and gently brush off any dirt from the mushrooms then thinly slice (please, please, please do not rinse mushrooms under water. Mushrooms will absorb that liquid!) Cook the pasta until al dente, and reserve 1/2 cup of the pasta cooking water.

Meanwhile, heat the butter on medium high and add breadcrumbs while seasoned with salt and pepper. Cook, stirring constantly 1-2 minutes until browned and transfer to a bowl. In the same pan, heat 1 tablespoon olive oil and heat on medium high until hot. Add sliced mushrooms and cook for 3-4 minutes until browned.

Add chopped garlic, capers, and as much of the red pepper flakes as you'd like depending on the spice level you like. Season with salt and pepper then add in the tomato paste. Cook stirring constantly 30 seconds until combined. Add 1/2 cup of water and season with water and stir 2-3 minutes until the sauce is slightly thickened. Turn off the heat.

To the pan of sauce, add the cooked pasta and half of the reserved pasta cooking water. Cook on medium high for a few minutes until the pasta is coated and then turn off the heat and stir in the mascarpone until combined.

The mascarpone is going to add a creaminess to this dish. Serve the finished pasta topped with prosciutto pieces and brown butter breadcrumbs. ENJOY!

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