Creamy tomato pasta with prosciutto – Fresh pasta & cooked prosciutto are tossed in a creamy boldly-spiced tomato sauce & topped with shredded parmesan! It’s an easy 20 minute dinner perfect for those busy weeknights!
This creamy tomato pasta is like a hug in a bowl. It’s warm and cozy, full of rich flavors and feels so indulgent while satisfying at the same time. Plus it comes together quickly!
We love serving this pasta dish for a quick weeknight dinner since there’s very little prep work involved. The spice level can easily be adjusted too! (If you love heat – a hefty sprinkle of red pepper flakes is the key!😉)
The best part about this recipe has to be the sauce. It features cooked prosciutto, garlic and onions simmered together in a vibrant tomato sauce then finished with a touch of heavy cream. It’s so vibrant and delicious! If you’ve never cooked prosciutto before, you’re in for a real treat! Because prosciutto is so thin, it cooks up like bacon and we’ll be cooking it until it’s just slightly crispy.
Ingredients You’ll Need
Pasta: Any type of short pasta works for this recipe. (I recommend using farfalle (bowtie), penne or rotini for the best results.)
Prosciutto: We use 1-2 8oz. packages of prosciutto for ours depending on how hearty we want the pasta. (I suggest using a cheaper brand of prosciutto if you can find one. Because we’re cooking it and not consuming it raw, you won’t need a pricey high-quality brand.)
Onion: Red, white or yellow onion can be used for this recipe.
Garlic: You’ll need at least 3 minced garlic cloves for the sauce.
Crushed tomatoes: Used as the base for your sauce. You’ll need one large 28oz. can OR 2 14oz. cans of crushed tomatoes.
Heavy cream: We’ll add this to the sauce after it reduces down making it smooth and ultra creamy! (Full fat or dairy free heavy cream can be used. I’ve had success with both!)
Sugar: Adding a little sugar to the sauce helps to balance it’s flavors. (Don’t worry though – we’re only using one tablespoon so it won’t make the sauce overly sweet!) I suggest using granulated white sugar for the best results.
Spices: Dried basil, dried parsley, red pepper flakes, salt and black pepper are needed to season the sauce.
What is Prosciutto?
The word “prosciutto” translates to “ham” in Italian. It’s a type of thinly sliced dry cured ham that’s usually meant to be eaten raw. It has a salty and slightly fruity flavor making it a perfect pairing for fruits, cheese or even used as a topping on flatbreads/pizzas. Chances are you’ve probably seen it on a charcuterie board at some point – it’s delicious! It’s usually found with the sliced salami in the deli section of most grocery stores.
How To Make Creamy Tomato Pasta with Prosciutto
1. Cook the pasta. Boil the pasta according to the package’s directions then drain it and set it aside.
2. Make the sauce. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the onions and sauté them for 1-2 minutes or until they just begin to soften. Then add the chopped prosciutto and garlic and generously season with salt and pepper.
Continue cooking until the prosciutto is cooked all the way through and slightly crispy (about 2-3 more minutes). Add the crushed tomatoes, sugar, dried basil and parsley and give it a good stir. Generously season again with salt, black pepper and red pepper flakes to taste. Then turn the burner down to medium-low and let the sauce simmer for 15 minutes. (Your sauce will thicken and reduce down .)
Once the sauce has reduced, taste it and adjust your seasonings if needed. Stir in the heavy cream until fully combined.
3. Toss & serve! Toss your desired amount of cooked pasta in sauce and serve immediately with shredded parmesan and freshly sliced basil.
Meal prep it! This recipe easily makes a lot of pasta so we almost always have leftovers. We love packaging them up for quick and easy lunches during the week!
Serving Suggestions
- Pair it with a side salad to round out the meal! (Try my Classic Caesar Salad or serve it with a simple Italian salad.)
- Go all out with some cheesy garlic bread!
- Add your favorite protein for a satisfying boost! Diced chicken or shrimp would be fantastic with this sauce.
FAQ’s
Do I have to add sugar to my sauce? Yes, adding sugar is an extremely important step! It helps balance the flavors in the sauce and tones down the acidity of the crushed tomatoes.
Will adding sugar make my sauce too sweet? Not at all! We’re only adding one tablespoon of sugar so it won’t alter the flavor.
Can I use dairy free heavy cream instead? Absolutely! I’ve have great success with dairy free heavy creams. Our favorite is by Silk.
Why you’ll love this creamy tomato pasta recipe!
- Comes together quickly! Dinner can be on the table in less than 30 minutes!
- A one pot meal! Everything’s sautéed and simmered together in one pan, making preparation and clean up a breeze!
- Perfect meal for hosting! This recipe makes a lot of pasta with very little prep required. Stretch it even further by adding a side salad with some garlic bread!
Need it dairy free? Use your favorite dairy free heavy cream instead!
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Creamy Tomato Pasta with Prosciutto
Ingredients
- 1 lb. dry short pasta, such as bowtie or penne
- 8 oz. prosciutto, chopped*
- ½ of a red onion, diced
- 3 garlic cloves, minced
- 28 oz. canned crushed tomatoes
- 1 Tbsp sugar
- 1 cup heavy cream
- 1½ Tbsp dried basil
- 1½ Tbsp dried parsley
- Red pepper flakes, to taste
- Salt & black pepper, to taste
- Shredded parmesan, for serving
- Fresh basil, for serving
Instructions
- Cook the pasta. Boil the pasta according to the package's directions then drain it and set it aside.
- Make the sauce. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the onions and sauté them for 1-2 minutes or until they just begin to soften. Add the chopped prosciutto and garlic and generously season with salt and pepper. Continue cooking until the prosciutto is cooked all the way through and slightly crispy (about 2-3 more minutes). Add the crushed tomatoes, sugar, dried basil and parsley and give it a good stir. Generously season again with salt, black pepper and red pepper flakes to taste. Then turn the burner down to medium-low and let the sauce simmer for 15 minutes. (Your sauce will thicken and reduce down.)Once the sauce has reduced, taste it and adjust your seasonings if needed. Stir in the heavy cream until fully combined.
- Toss & serve. Toss your desired amount of cooked pasta in the sauce and serve immediately with shredded parmesan and freshly sliced basil.
