Crispy Prosciutto & Romesco Pasta with Spinach & Mascarpone
Make It Vegetarian

Crispy Prosciutto & Romesco Pasta

with Spinach & Mascarpone

25 MIN
2 Servings
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  • with Prosciutto
    includes 3 oz Antibiotic-Free Prosciutto
  • Make it Vegetarian
    remove 3 oz Prosciutto & add 1 Bell Pepper View recipe
  • with Prosciutto

    From the Test Kitchen

    This rich pasta dish features our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more), a duo of sautéed tomatoes and spinach, and creamy mascarpone cheese stirred in just before serving. A topping of crispy prosciutto adds textural contrast and delightfully salty flavor.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    ingredients
    Crispy Prosciutto & Romesco Pasta with Spinach & Mascarpone
    Title
    • 3 oz Prosciutto
    • 6 oz Cavatappi Pasta
    • 3 oz Baby Spinach
    • 2 cloves Garlic
    • 2 Tbsps Mascarpone Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 4 oz Grape Tomatoes
    • ¼ cup Grated Parmesan Cheese
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    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. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Crisp the prosciutto
    3 Crisp the prosciutto

    Meanwhile, in a medium 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.

    Cook the vegetables
    4 Cook the vegetables

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the tomatoes in an even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach, chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down and the spinach is wilted. 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 cooked vegetables, romesco sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crisped prosciutto and parmesan. Enjoy!

    Tips from Home Chefs

    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. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Crisp the prosciutto
    3 Crisp the prosciutto

    Meanwhile, in a medium 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 Cook the vegetables

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the tomatoes in an even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach, chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down and the spinach is wilted. Turn off the heat.

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

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

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