Creamy Tomato & Crispy Prosciutto Pasta with Spinach & Parmesan

Creamy Tomato & Crispy Prosciutto Pasta

with Spinach & Parmesan

30 MIN
4 Servings
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From the Test Kitchen

Delightfully salty and crispy prosciutto tops this simple but decadent pasta, which features a garlic tomato sauce that gets a touch of heat from crushed red pepper flakes and parmesan cheese. You'll stir in spinach at the end to finish off the pasta with a verdant flair.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Creamy Tomato & Crispy Prosciutto Pasta with Spinach & Parmesan
Title
  • 6 oz Prosciutto
  • ¾ lb Lumaca Rigata Pasta
  • ½ lb Grape Tomatoes
  • ½ cup Cream
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 cloves Garlic
  • 1 14.5-Oz Can Crushed Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • 5 oz Baby Spinach
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.  

Cook the pasta
2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Crisp the proscuitto
3 Crisp the proscuitto

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Make the sauce
4 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat.

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

To the pot of cooked pasta, add the sauce, cream, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crisped prosciutto and cheese. Enjoy!

Tips from Home Chefs

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Creamy Tomato & Crispy Prosciutto Pasta

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.  

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Crisp the proscuitto
3 Crisp the proscuitto

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat.

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

To the pot of cooked pasta, add the sauce, cream, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crisped prosciutto and cheese. Enjoy!

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