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Fresh Fettuccine & Prosciutto

with Kale & Tomato Sauce

Limited Quantity
30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 900 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re quickly browning prosciutto (or cured ham) for two reasons here: to develop its flavor and create a savory base for our tomato sauce, cooked in the same pan.

fresh
ingredients
Fresh Fettuccine & Prosciutto with Kale & Tomato Sauce
Title
  • 3½ oz Prosciutto
  • 10 oz Fresh Fettuccine Pasta
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 1 bunch Kale
  • 1 Shallot
  • ¾ oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Mascarpone Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Remove and discard the paper linings between the slices of prosciutto. Stack the prosciutto slices on top of each other; thinly slice crosswise. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Wash and dry the kale. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Grana Padano cheese on the small side of a box grater.

Brown the prosciutto:
2 Brown the prosciutto:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the prosciutto; cook, stirring frequently and breaking apart any clumps, 1 to 2 minutes, or until darkened and fragrant. Leaving any browned bits (or fond) in the pan, immediately transfer to a paper towel-lined plate.

Make the sauce:
3 Make the sauce:

To the pan of reserved fond, add the garlic and shallot. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the kale 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 occasionally, 1 to 2 minutes, or until the kale is slightly wilted. Add the tomatoes and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale is wilted and the sauce has thickened.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of pasta. Add the pasta to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

To the pan of sauce, add the cooked pasta, butter, browned prosciutto, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter has melted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the mascarpone cheese; season with pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the Grana Padano cheese. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Remove and discard the paper linings between the slices of prosciutto. Stack the prosciutto slices on top of each other; thinly slice crosswise. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Wash and dry the kale. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Grana Padano cheese on the small side of a box grater.

2 Brown the prosciutto:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the prosciutto; cook, stirring frequently and breaking apart any clumps, 1 to 2 minutes, or until darkened and fragrant. Leaving any browned bits (or fond) in the pan, immediately transfer to a paper towel-lined plate.

Brown the prosciutto:
Make the sauce:
3 Make the sauce:

To the pan of reserved fond, add the garlic and shallot. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the kale 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 occasionally, 1 to 2 minutes, or until the kale is slightly wilted. Add the tomatoes and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale is wilted and the sauce has thickened.

4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of pasta. Add the pasta to the pot of boiling water and cook 2 to 3 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:
Finish the pasta & plate your dish:
5 Finish the pasta & plate your dish:

To the pan of sauce, add the cooked pasta, butter, browned prosciutto, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter has melted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the mascarpone cheese; season with pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the Grana Padano cheese. Enjoy!