Penne pasta with prosciutto is a delicious first-course Italian dish easy and ready in 20 minutes for a tasty family lunch with little time to cook a meal.
- Prep: 5 minutes
- Serves: 4
- Cook: 12 minutes
- Difficulty level: easy
- 320 g Penne Rigate
- 100 g sliced cooked prosciutto
- 300 g fresh liquid cream
- 25 g tomato sauce
- parsley to taste
- salt to taste
- extra virgin olive oil to taste
- black pepper to taste
First wash, dry, and finely chop the parsley. Set aside and chop the prosciutto into thin strips. Place a pan on the fire with plenty of water, salt to taste, which will serve for cooking pasta. Pour a drizzle of oil into a pan and add the prosciutto; let it brown about a minute and add the cream. Mix everything, add the tomato puree, and cook for 10 minutes on low heat.
In the meantime, also cook the pasta and drain it, transferring it directly into the pan with the dressing. Season with salt and pepper add the chopped parsley, mix everything and serve your penne pasta while still hot.
The penne can be enriched at will with the addition of seasonal vegetables such as peas, asparagus, chopped fresh spinach, zucchini or prawns, speck or bacon.
If you do not like the addition of tomato puree, you can replace it with fresh tomatoes previously browned and added later to the fresh cream.