Description
This Rose Pasta with crispy prosciutto is creamy and delicious. It is so simple to make in only 30 minutes and full of flavor!
Ingredients
Scale
- 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
Instructions
- 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.
- 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*
- Heat a large skillet or dutch oven to medium/low heat and add in the olive oil.
- 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.
- 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.
- 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.
- Add in the cheese and stir. Slowly add pasta water a 1/4 cup at a time, until you get the right consistency.
- Toss in the pasta and prosciutto, and parsley.
- Top with additional parmesan cheese, if desired and serve immediately. Enjoy!
Notes
- 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