Creamy Prosciutto & Tomato Pasta with Brown Butter Breadcrumbs

Creamy Prosciutto & Tomato Pasta

with Brown Butter Breadcrumbs

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving

To create an elevated garnish for this hearty pasta, we’re toasting crisp breadcrumbs in brown butter—simply butter that has been heated to a deep golden brown, developing a deliciously toasty, nutty flavor.

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fresh
ingredients
Creamy Prosciutto & Tomato Pasta with Brown Butter Breadcrumbs
Title
  • 3 oz Prosciutto
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 6 oz Elicoidali Pasta
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Remove and discard the plastic lining between the slices of prosciutto.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

Make the brown butter breadcrumbs:
3 Make the brown butter breadcrumbs:

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Make the sauce:
4 Make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Serve the finished pasta topped with the prosciutto (tearing into bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Remove and discard the plastic lining between the slices of prosciutto.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

Cook the pasta:
Make the brown butter breadcrumbs:
3 Make the brown butter breadcrumbs:

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

4 Make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. 

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Serve the finished pasta topped with the prosciutto (tearing into bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy!