Best 9 Penne With Tomato Prosciutto Sauce Recipes

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Penne with tomato prosciutto sauce is a classic Italian pasta dish that is both delicious and easy to make. The combination of sweet tomatoes, salty prosciutto, and creamy sauce is sure to please even the most discerning palate. The best part about this dish is that it can be customized to your own taste preferences. Whether you like your sauce thick or thin, spicy or mild, there is a recipe out there that will suit your needs. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.

Let's cook with our recipes!

PENNE WITH TOMATO PROSCIUTTO SAUCE



Penne with Tomato Prosciutto Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Pasta     Pork     Tomato     Vegetable     Sauté     Christmas     Thanksgiving     Dinner     Meat     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (pasta course) servings

Number Of Ingredients 8

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate
Accompaniment: Parmigiano-Reggiano (shavings or finely grated )

Steps:

  • Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
  • Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
  • While pasta cooks, reheat sauce over medium heat.
  • Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

PENNE WITH TOMATO PROSCIUTTO SAUCE



Penne With Tomato Prosciutto Sauce image

A lovely savory pasta dish with ham. Use as a first course or main dish. Make the sauce in the morning to allow it to sit for 8 hours. It truly does need to blend the flavors. Prep time does not include 8 hours sitting time.

Provided by MarraMamba

Categories     Penne

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28 ounce) cans italian plum tomatoes with juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 lb penne rigate
parmigiano-reggiano cheese (shavings or finely grated) (optional)

Steps:

  • Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes.
  • Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
  • Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
  • While pasta cooks, reheat sauce over medium heat.
  • Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
  • Cooks' note: Sauce can be chilled up to 3 days.

PENNE WITH ASPARGUS-PROSCIUTTO SAUCE



Penne with Aspargus-Prosciutto Sauce image

Provided by Food Network

Time 35m

Yield 6 servings (or 4 very hungry p

Number Of Ingredients 9

Water, to boil asparagus and penne
Salt, to taste
1 pound green asparagus, preferably thick stalks
1 tablespoon unsalted butter
1/4 pound prosciuuto di San Daniele or Parma, cut in bits
2 tablespoons freshly ground Parmigiano-Reggiano
1 1/2 pounds penne
1/4 cup light cream
Freshly ground pepper, to taste

Steps:

  • Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
  • After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
  • Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
  • At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
  • While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
  • Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA



Penne with No-Cook Tomato Sauce and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 clove garlic, smashed
1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped
1/4 teaspoon dried oregano
Freshly ground pepper
10 ounces penne
3/4 cup pearl-size mozzarella balls, drained (about 4 ounces)
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
  • Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
  • Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM



Penne with prosciutto, sun dried tomatoes & cream image

Make and share this Penne with prosciutto, sun dried tomatoes & cream recipe from Food.com.

Provided by Vicki in AZ

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/3 cup finely chopped yellow onion
3 ounces prosciutto, cut into thin strips
2 tablespoons coarsely chopped sun-dried tomatoes packed in oil
1 3/4 cups heavy cream
salt & freshly ground black pepper
crushed red pepper flakes
1/4 cup freshly ground parmesan cheese

Steps:

  • Cook onions until soft.
  • Add proscuitto and cook until begins to brown.
  • Add tomatoes and cream and cook until reduced by about half.
  • Check seasonings.
  • Prosciutto can be very salty.
  • Serve over cooked pasta and top with grated cheese.
  • Very easy and quick!

PENNE WITH PARMESAN CREAM AND PROSCIUTTO



Penne with Parmesan Cream and Prosciutto image

Categories     Milk/Cream     Pasta     Side     Broil     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Fall     Prosciutto     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 4

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound penne
2 ounces thinly sliced prosciutto, coarsely chopped

Steps:

  • Put oven rack in upper third of oven and preheat oven to 375°F.
  • Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
  • Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
  • Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

Steps:

  • Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
  • Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
  • Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO



Summer Fresh Pasta with Tomatoes and Prosciutto image

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

Provided by Wyattdogster

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package angel hair pasta
4 tomatoes, seeded and coarsely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
1 tablespoon olive oil
1 large shallot, thinly sliced
2 cloves garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
  • Place tomatoes in a bowl; season with sea salt and black pepper.
  • Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat.
  • Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
  • Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
  • Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
  • Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE



Penne with Spicy Vodka Tomato Cream Sauce image

A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 10

1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
2 tablespoons vodka
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  • Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  • Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g

Tips:

  • Use ripe, juicy tomatoes. This will give your sauce the best flavor.
  • Don't overcrowd the pan. If you add too many tomatoes at once, they will steam instead of sauté.
  • Cook the tomatoes over medium heat. This will help them caramelize and develop a rich flavor.
  • Add a splash of white wine. This will help to brighten the flavor of the sauce.
  • Season the sauce to taste. Add salt, pepper, and other herbs and spices as desired.
  • Serve the sauce over your favorite pasta. Penne, spaghetti, and linguine are all good choices.

Conclusion:

This penne with tomato prosciutto sauce is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a casual lunch. The combination of sweet tomatoes, salty prosciutto, and creamy pasta is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try.

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