Penne with Prosciutto Sun Dried Tomatoes Cream
Creamy, indulgent, and packed with layers of flavor, Penne with Prosciutto Sun-Dried Tomatoes Cream is a weeknight dinner that feels like a gourmet escape to Italy. This recipe combines tender penne pasta with the rich, savory notes of crispy prosciutto and the tangy sweetness of sun-dried tomatoes, all enveloped in a luxurious Parmesan cream sauce. Fresh garlic, fragrant basil, and a drizzle of olive oil elevate this dish, while a splash of broth adds depth and balance. Quick to prepare in just 30 minutes, this Italian-inspired masterpiece is perfect for entertaining or treating yourself to a hearty yet elegant meal. Serve it with freshly grated Parmesan and a crisp green salad for the ultimate dining experience!
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Recipe Information
Ingredients
- 400 g Penne pasta
- 2 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 100 g Sun-dried tomatoes, thinly sliced
- 150 g Prosciutto, thinly sliced
- 250 ml Heavy cream
- 50 g Parmesan cheese, grated
- 100 ml Chicken or vegetable broth
- 2 tbsp Fresh basil leaves, chopped
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until just al dente. Reserve about 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the sun-dried tomatoes and prosciutto to the skillet. Cook for 2-3 minutes, stirring occasionally, until the prosciutto begins to crisp slightly.
Pour in the heavy cream and broth. Stir well to combine, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the flavors to meld together.
Stir in the grated Parmesan cheese and continue to cook until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes.
Toss the cooked penne into the skillet, mixing well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Taste and season with salt and freshly ground black pepper as needed.
Remove the skillet from heat and garnish the pasta with chopped fresh basil leaves.
Serve immediately, with extra grated Parmesan on the side if desired.
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 7647 mg | 332% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 35.9 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4718 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
