Penne Pasta with Peas and Prosciutto

Penne Pasta with Peas and Prosciutto

Chef John

"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."
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Ingredients

35 m servings 724 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 122.3g
  • 39%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 2578 mg
  • 103%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 20
  1. 23 Ratings

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Most helpful positive review

I didn't like the pink colour in the picture so I omitted the tomato paste. I didn't have white beans so I used black beans and it turned out great. The pasta was perfectly al dente and I will...

Most helpful critical review

Sorry, we did not like it very much. Made without the beans and followed the rest.

Most helpful
Most positive
Least positive
Newest

Sorry, we did not like it very much. Made without the beans and followed the rest.

Followed the recipe with no changes. (which is the only way to truly rate a recipe) Was not a fan of the end result. Fairly bland flavor and I'm usually a fan of Chef John's recipes

I didn't like the pink colour in the picture so I omitted the tomato paste. I didn't have white beans so I used black beans and it turned out great. The pasta was perfectly al dente and I will...

We loved it and I will definitely make it again. I ended up cooking it a bit longer and I put in a bit more garlic, but we love garlic and I usually add more than recipes specify.

Followed recipe as written but didn't care for it.

Very delicious and easy recipe. Very similar to pasta dishes I grew up with in my Neapolitan family. I made it very close,to the recipe, I just added some fresh basil. I was able to feed my husb...

No changes. Was delicious! My husband said " definitely save this one" we were both brought up in Italian homes and it tastes like home.

This recipe came out very good. I just switched out the white beans with 1/2" white cubed potatoes. It came out more like a soup which was perfect.

Good, but not amazing. It's a great meal to make for a one-dish dinner that doesn't take all that long and is kid friendly. Only used two pinches of salt as there was plenty already in the pro...

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