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Prosciutto Tomato Pasta Toss

I got the idea for this recipe from my good friend Teresa who writes Touch of Nectar. Of course I ended up changing the original recipe till it was mine 😉 Unfortunately, I didn’t take photos – ah well!

Prosciutto Tomato Pasta Toss


12 ounces fusili pasta

1/4 cup extra virgin olive oil

1 shallot, peeled and diced

1 large onion, diced

1 1/2 cups diced peeled carrot

1/2 tsp diced dried garlic (or 2 fresh cloves)

1 28-ounce can crushed tomatoes

2 ounces diced prosciutto

1 Tbsp balsamic vinegar

1/2 cup grated Parmesan cheese


Bring a large pot of water to boil. Add in the pasta and cook till done. Drain.

Meanwhile, while the water is heating up: In a medium heavy pot, heat 2 Tablespoons oil up over medium heat. Saute the onion, shallot and carrots till tender. Turn the heat down if they start to brown fast. Add in the prosciutto and garlic. Heat up for a couple minutes, stirring often.

Add in the tomatoes, balsamic vinegar and the other 2 Tablespoons oil. Season with fresh ground black pepper. Cover and let cook over medium low till the pasta is done.

Add the drained pasta to the sauce, cut the heat. Toss till combined. Add in the cheese and toss again.

Serves 3-4 depending on appetite and if sides are served.


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