Penne Pasta with Peas and Prosciutto

Name: Penne Pasta with Peas and Prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 thin slices prosciutto, chopped; 3 cloves garlic, sliced; 1 teaspoon salt; 1 pinch red pepper flakes, or to taste; freshly ground black pepper to taste; 6 cups chicken broth; ½ cup tomato sauce; 1 teaspoon dried thyme; 1 pound frozen peas, thawed; 1 (15 ounce) can white beans, drained; 1 (14.5 ounce) package penne pasta; ½ cup grated Parmesan cheese

Rating: 4.41 stars

34 Ratings
27 Reviews
8 Photos

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.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

Nutrition Facts

Per Serving:

702 calories; protein 33.3g; carbohydrates 120.8g; fat 11.2g; cholesterol 13.5mg; sodium 1138.4mg. Full Nutrition

Reviews (27)

Most helpful positive review

Bryanna

01/16/2017

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 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! Read More

Helpful

(1)

Most helpful critical review

MattOlay V-H

04/01/2015

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

Helpful

(3)

34 Ratings

5 star values: 24
4 star values: 4
3 star values: 3
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MattOlay V-H

04/01/2015

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

Helpful

(3)

William Block

04/09/2016

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 Read More

Helpful

(2)

Bryanna

01/16/2017

Helpful

(1)

JIM F.

03/25/2016

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. Read More

Helpful

(1)

Aae0603

04/06/2016

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

Helpful

(1)

Barbara Pouyer Wright

03/25/2016

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 liked it! Read More

Helpful

(1)

04/01/2016

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. Read More

Helpful

(1)

Colleen

05/12/2016

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 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. Read More

Helpful

(1)

J.I. M.

10/06/2016

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

Helpful

(1)

More Reviews

Back to Penne Pasta with Peas and Prosciutto

All Reviews for Penne Pasta with Peas and Prosciutto

- of Reviews

Penne Pasta with Peas and Prosciutto

Servings Per Recipe: 4
Calories: 701.6

% Daily Value *

protein: 67 %

carbohydrates: 39 %

dietary fiber: 60 %

sugars:

fat: 17 %

saturated fat: 18 %

cholesterol: 5 %

vitamin a iu: 52 %

niacin equivalents: 91 %

vitamin b6: 31 %

vitamin c: 47 %

folate: 37 %

calcium: 26 %

iron: 50 %

magnesium: 53 %

potassium: 30 %

sodium: 46 %

thiamin: 45 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Penne Pasta with Peas and Prosciutto

1 of 27

All Reviews

MattOlay V-H

04/01/2015

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

Helpful

(3)

William Block

04/09/2016

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

Helpful

(2)

Bryanna

01/16/2017

Helpful

(1)

JIM F.

03/25/2016

Helpful

(1)

Aae0603

04/06/2016

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

Helpful

(1)

Barbara Pouyer Wright

03/25/2016

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 liked it!

Helpful

(1)

04/01/2016

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.

Helpful

(1)

Colleen

05/12/2016

Helpful

(1)

J.I. M.