Penne Pasta with Peas and Prosciutto

Sorry, we did not like it very much. Made without the beans and followed the rest.

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

The pasta was mushy and so were the peas. Also way to salty for my taste. Won't make this again.

Husband and I loved it. Made it exact to recipe! Thanks for sharing!

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 try using a combination of white wine and broth the next time I make it. I would also substitute either rapini or fresh spinach for the peas. I like a recipe where I usually have the ingredients on hand.

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 was a depression Era cook and honestly I made this exactly as is and it was good! As expected this doesn't hold up well because the penne gets soggy but you could always cook half the pasta add in and the other half separate and add in as you microwave or reheat! Good, simple and cheap for the servings!

Very delicious and easy recipe. Very similar to pasta dishes I grew up with in my Neapolitan family. I made it very close,to the recipe, I just added some fresh basil. I was able to feed my husband, son daughter-in -law and grandson and still had left overs.

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.

Followed recipe as written but didn't care for it.

I don't know why this hasn't received more positive reviews; it is a very good nightly supper and very easy to make. I added more garlic since WE LOVE GARLIC but, other than that followed the recipe. We may reduce the amount chicken broth and increase the amount of prosciutto next time as an experiment but the recipe as is, is VERY GOOD! Thank you Chef John for a simple/nutritious recipe that we will make again and again.

No changes. Was delicious! My husband said " definitely save this one" we were both brought up in Italian homes and it tastes like home.

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 liked it!

classic very Italian food! I loved it but I won't make it too often because of the calories. PS. I LIVE in Italy

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.

My family loved this. Very versatile, will make again.

I felt this recipe was very good. Lessened the amount of chicken stock and only cooked the noodles aldente prior to adding to the proscuitto/pea mixture.

This was easy and very comforting.

Made this dish exactly according to the recipe. IMHO it's absolutely delicious. I had to simmer it about twice as long after adding the pasta in order for the penne to be done, and after that I left it about 15 minutes on low heat for the liquid to be absorbed, but other than that, a relatively easy dish to prepare. And you gotta have the red pepper flakes in there, I don't think it would work nearly as well without that little bit of heat.

LOVED it!

Absolutely loved it !!!!! But didn't add the salt

Very good and easy. My kids loved it!

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.

Delicious as is.

My depression-era Italian mother made this when I was growing up. She boiled ditalini or ditali (or small shells in a pinch), drained the pasta but saved the pasta water. Meanwhile she sautéed onions and garlic on low until they were soft and fragrant, then added a can of peas with liquid, salt and pepper and already cooked pasta. If not enough liquid, she added pasta water. If using fresh peas, boil them and save that liquid as well. We ate it sprinkled with Parmesan cheese and crusty bread. They were too poor a family during the depression to have the luxury of chicken broth. My friend’s mother added some tomatoes but still no chicken broth.

My family loves this dish! Simple, cheap and tasty. It’s a regular in our rotation.

The frozen peas were a miss. Too much chicken broth.

Good, but not amazing. It's a great meal to make for a one-dish dinner that doesn't take all that long and is kid friendly. Only used two pinches of salt as there was plenty already in the prosciutto and tomato sauce. Also left out the red pepper flakes. Made a lot, enough for future leftovers.

I Made this exactly as written and think it's the best pasta dish I've ever had. I don't think I'd change a single thing about it.

This recipe came out very good. I just switched out the white beans with 1/2" white cubed potatoes. It came out more like a soup which was perfect.