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My review
Penne Pasta with Peas and Prosciutto
Chef John
"Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal fabulous' recipes."
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Ingredients
35 m servings 702 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.
- Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.
- Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 702 calories; 11.2 g fat; 120.8 g carbohydrates; 33.3 g protein; 13 mg cholesterol; 1138 mg sodium. Full nutrition
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Reviews
Read all reviews 2429 Ratings
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Most helpful positive review
1/16/2017
As described, this is by no means chef cooking or culinary award winning. This is down home, using what you have, (bacon could sub) cooking. if you follow the cook on YouTube he mentioned she wa...
Most helpful critical review
4/1/2015
Sorry, we did not like it very much. Made without the beans and followed the rest.
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4/1/2015
Sorry, we did not like it very much. Made without the beans and followed the rest.
1/16/2017
As described, this is by no means chef cooking or culinary award winning. This is down home, using what you have, (bacon could sub) cooking. if you follow the cook on YouTube he mentioned she wa...
4/9/2016
Followed the recipe with no changes. (which is the only way to truly rate a recipe) Was not a fan of the end result. Fairly bland flavor and I'm usually a fan of Chef John's recipes
4/1/2016
I didn't like the pink colour in the picture so I omitted the tomato paste. I didn't have white beans so I used black beans and it turned out great. The pasta was perfectly al dente and I will...
4/1/2016
We loved it and I will definitely make it again. I ended up cooking it a bit longer and I put in a bit more garlic, but we love garlic and I usually add more than recipes specify.
3/25/2016
I adapted this for Good Friday, substituted shrimp for prosciutto. Also, used 1/3 white wine and 2/3 chicken broth. Fresh peas. And BBQ shrimp spice instead of thyme. Added extra garlic. We like...
5/28/2017
I will make this recipe next time I buy penne pasta. Chef John is on target. Today I am Making Jaime's with fettuccine I have. Will follow up on reviews after we enjoy both.
4/9/2017
Followed the recipe again, Second time and our English neighbors grandkids devoured it. This is the second time I've made it for them and the kids loved it.