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Recipe Category: Main Courses

Tomato, Mushroom and Prosciutto Pasta

A hearty pasta that is quick to prepare.

Serves: 4
Preparation Time: 20 minutes
Cooking time: 15 minutes
  • 500g penne or spiral pasta
  • 100g sliced prosciutto
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 250g button mushrooms, sliced
  • 2 x 400g cans tomatoes
  • sea salt and freshly ground black pepper, to taste
  • ½ cup parsley leaves
  • ½ cup shaved or grated parmesan cheese

Boil pasta in a large pot of salted boiling water until ‘al dente’ and drain. Meanwhile, cook prosciutto in an oiled frypan for 3-4 minutes until golden. Drain on absorbent paper and crumble. Add oil to pan and sauté onion until translucent. Add mushrooms and sauté until softened. Add tomatoes, simmer until thickened and season to taste. Just before serving, toss hot pasta with sauce, parsley and half the crumbled prosciutto. Portion into serving bowls and serve sprinkled with parmesan and remaining prosciutto.


Also try the Tomato, Mushroom and Prosciutto sauce served over chicken fillets or steak.

Recipe Type: Pasta

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 26/06/2010

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