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Mound of rose pasta topped with parsley and parmesan cheese.

Rose Pasta

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x


This Rose Pasta with crispy prosciutto is creamy and delicious. It is so simple to make in only 30 minutes and full of flavor!


  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 cup heavy cream
  • 1/2 to 1 cup of pasta water
  • 1/2 cup parmigiano reggiano cheese
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounce prosciutto package
  • 8 ounce dry bucatini pasta (half of a full package)
  • 2 tablespoons fresh parsley, minced for serving


  1. Preheat the oven to 375. Layer prosciutto on a cookie sheet and bake for 8 to 10 minutes until nice and crispy. Allow the prosciutto to cool on a paper towel. Cut or crumble into smaller pieces and set aside.
  2. In a large saucepan, boil the water for the pasta. I like to add a touch of olive oil and salt to my pasta water to help the noodles not stick together. Cook the pasta according to the directions on the package and drain, saving 1 cup of the pasta water. *IT IS IMPORTANT TO SAVE THE PASTA WATER*
  3. Heat a large skillet or dutch oven to medium/low heat and add in the olive oil.
  4. Add the shallot and a pinch of salt and cook for 4 to 5 minutes, stirring a few times. Don't let it burn, we just want it to soften.
  5. Add in the garlic and allow it to cook for 30 seconds. Then, spoon in the tomato paste and stir, allowing it to warm up and spread a bit. 
  6. Turn the heat down to low and add in the cream. Allow the cream to warm up over low heat and sprinkle in red pepper flakes, salt and pepper.
  7. Add in the cheese and stir. Slowly add pasta water a 1/4 cup at a time, until you get the right consistency.
  8. Toss in the pasta and prosciutto, and parsley. 
  9. Top with additional parmesan cheese, if desired and serve immediately. Enjoy!


  • Saving pasta water will absolutely change your Italian cooking. I've found that you can make a come back from almost any chunky or separating sauce by just adding in a ladle or two of pasta water. 
  • Watch the shallot really well when cooking. You want a translucency on these with no browning. Turn heat down if the edges start to brown. 
  • Shred the parmesan cheese from the block finely for this recipe. Do not use a bagged cheese for this recipe.
  • Serve this meal right away and reserve some pasta water just in case the sauce starts to over thicken. Pour in a little bit and you are back to perfection! 
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: italian