Pink Prosciutto Penne: A Culinary Love Affair

I remember the first time I made this dish. It was a rainy Tuesday, and I was rummaging through the fridge, desperate for something comforting and delicious. The blush of the prosciutto against the creamy, tomato-tinged sauce was like a beacon of hope in the gray afternoon. With each bite, the salty prosciutto, the sweetness of the onion, and the slight kick of red pepper flakes danced on my tongue. That day, Pink Prosciutto Penne transformed a gloomy afternoon into a mini-celebration, and it’s been a go-to ever since.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Not Vegetarian

Ingredients

• 8 ounces dry penne pasta
• 2 tablespoons olive oil
• 2 ounces thinly sliced prosciutto, chopped
• 1 medium onion, chopped (about 1 cup)
• 1/4 teaspoon dried red pepper flakes
• 1/2 cup dry white wine
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
• 2 teaspoons cornstarch
• 1 cup half-and-half
• Freshly grated parmesan cheese or romano cheese

Equipment Needed

• Large pot
• Large skillet
• Small bowl

Instructions

1. Begin by cooking the penne pasta according to the package directions. Be sure to salt the water generously to help season the pasta as it cooks. This step is crucial for maximizing flavor in the final dish. Aim for al dente, as the pasta will continue to cook slightly when tossed with the sauce.
2. While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate the sauce and the pasta later.
3. Add the chopped prosciutto, chopped onion, and red pepper flakes to the skillet. Sauté until the onions are golden brown and softened, about 5 minutes. The prosciutto will render its fat and become slightly crispy, adding depth of flavor to the sauce. Stir frequently to prevent burning.
4. Remove the pan from the heat temporarily. Carefully pour in the white wine. The wine will deglaze the pan, lifting up any flavorful browned bits that have stuck to the bottom.
5. Return the pan to the burner over medium heat. Stir continuously, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half, which should take about 2 minutes. This step intensifies the wine’s flavor and removes some of the alcohol.
6. Add the can of undrained diced tomatoes with basil, oregano, and garlic to the skillet. Bring the mixture to a boil, then reduce the heat and simmer for about 2 minutes, allowing the juices to reduce slightly. This helps to concentrate the tomato flavor and thicken the sauce.
7. In a separate small bowl, dissolve the cornstarch in the half-and-half, stirring until smooth. This mixture will act as a thickening agent for the sauce.
8. Pour the cornstarch mixture into the skillet with the tomato sauce. Stir well to combine.
9. Simmer for about 5 minutes, or until the sauce has thickened slightly. Be sure to stir occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce should coat the back of a spoon.
10. Once the pasta is cooked al dente, drain it well. Add the drained penne pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
11. Serve immediately, sprinkled generously with freshly grated parmesan cheese or romano cheese.

Expert Tips & Tricks

• For an even richer flavor, consider using pancetta instead of prosciutto. Pancetta has a slightly stronger, porkier taste.
• If you prefer a smoother sauce, you can use an immersion blender to partially blend the sauce before adding the pasta. Be careful not to over-blend, as you still want some texture.
• To make this dish ahead of time, prepare the sauce completely and store it in an airtight container in the refrigerator for up to 2 days. Cook the pasta just before serving and toss it with the reheated sauce.
• If the sauce becomes too thick, add a splash of pasta water to thin it out. The starch in the pasta water will also help to bind the sauce to the pasta.
• For a vegetarian option, omit the prosciutto and add sautéed mushrooms or roasted vegetables.

Serving & Storage Suggestions

Serve the Pink Prosciutto Penne hot, garnished with fresh basil leaves or a sprinkle of red pepper flakes for extra color and flavor. A side of crusty bread is perfect for soaking up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk or water if needed to loosen the sauce. Avoid microwaving, as this can make the pasta rubbery. This dish is best enjoyed fresh. Freezing is not recommended as the sauce’s texture might change when thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	382.9 kcal	N/A
Calories from Fat	134 g	35%
Total Fat	14.9 g	22%
Saturated Fat	5.4 g	27%
Cholesterol	22.4 mg	7%
Sodium	29.1 mg	1%
Total Carbohydrate	52.5 g	17%
Dietary Fiber	6.7 g	26%
Sugars	1.6 g	6%
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Increase the amount of red pepper flakes for a spicier dish.
• Vegetarian Version: Skip the prosciutto and add roasted bell peppers, zucchini, and eggplant for a veggie-packed meal. You could also add a can of cannellini beans for protein.
• Gluten-Free: Use gluten-free penne pasta for a gluten-free option.
• Creamier Sauce: Substitute heavy cream for the half-and-half for a richer, more decadent sauce.
• Seasonal Twist: Add seasonal vegetables like asparagus in the spring or butternut squash in the fall.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While penne works well because its ridges hold the sauce beautifully, other shapes like rigatoni, farfalle, or even spaghetti will also work.

Q: Can I make this dish without wine?
A: Yes, if you prefer not to use wine, you can substitute it with chicken broth or vegetable broth. The wine adds a depth of flavor, but the broth will still provide moisture and help deglaze the pan.

Q: How do I prevent the pasta from sticking together?
A: Be sure to cook the pasta in plenty of salted water and stir it frequently while it’s cooking. After draining, toss it immediately with the sauce to prevent it from sticking.

Q: Can I add other herbs to the sauce?
A: Definitely! Fresh basil, oregano, or parsley would be excellent additions to the sauce. Add them towards the end of cooking to preserve their flavor and aroma.

Q: Is it okay to use canned diced tomatoes without the added herbs?
A: Yes. If you use plain canned diced tomatoes, you may want to add about 1 teaspoon of Italian seasoning, or just a pinch each of dried basil, oregano and garlic powder.

Final Thoughts

Pink Prosciutto Penne is more than just a pasta dish; it’s an invitation to create a little bit of joy in your kitchen. Whether you’re cooking for yourself or sharing a meal with loved ones, this recipe is sure to please. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your creations. Bon appétit!