Creamy Broccoli and Prosciutto Penne
Creamy Broccoli and Prosciutto Penne is one of our favorite Italian dinners. I love this dish for several reasons. First of all, I love that I can make this dish in less than thirty minutes. In the time it takes the pasta to cook, I can make this quick sauce. Secondly, I like that this dish is almost a complete meal. I like to serve it with a salad, and dinner is done. Thirdly, I like that this dish uses ingredients I always have in the house. That also makes this dish inexpensive to prepare. Fourthly, I like that this dish can be made ahead of time and then can be reheated easily. And, finally, we all absolutely love how rich and creamy this pasta tastes.
The Equipment I Used
- A Large Pot- You’ll need a large pot to boil your pasta in.
- A Large Skillet- Use a large skillet to cook the sauce.
The Ingredients Needed for Creamy Broccoli and Prosciutto Penne
- Broccoli- Cut your broccoli in small florets that are all about the same size. That way your broccoli will cook evenly.
- Penne- I used penne, but you can use any pasta you like.
- Wine- Use a dry white wine.
- Cream- Be sure to use heavy cream, not light cream.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Garlic- I like to buy the peeled cloves, and store them in my freezer.
- Parmesan Cheese- Use a good quality Parmigiano Reggiano cheese.
- Prosciutto- I like the imported prosciutto.
How I Made my Penne and Sauce
- First, I boiled the broccoli. It’s important to boil the broccoli for just one minute. That way it won’t get soggy.
- Then, I cooked my penne. Try not to overcook the pasta.
- Next, I made the cream sauce. It’s important to cook your sauce until it’s nice and thick.
- Finally, I stirred all the ingredients together.
If you like prosciutto, you need to try this rich and delicious Creamy Broccoli and Prosciutto Penne.
Creamy Broccoli and Prosciutto Penne
Ingredients
- 3 tbsp. kosher salt
- 4 cups broccoli florets, cut into bite sized pieces
- 12 ounces penne
- ¼ cup dry white wine
- 1 cup heavy cream
- 2 tbsp. unsalted butter
- 1 cup chicken stock
- 1 tbsp. minced garlic
- 1½ cups Parmesan cheese, grated
- 4 ounces prosciutto, sliced in half inch strips
- 1½ cup plum tomatoes, seeded and diced
- ¼ cup basil leaves
- ¼ tsp. crushed red pepper flakes
Instructions
- Boil a large pot of water. Add one tablespoon of salt and the broccoli. Boil for one minute and then drain the broccoli. Run it under cold water, drain, and set aside.
- Add the rest of the salt and the penne. Cook it to al dente, according to the package directions.
- Meanwhile, in a large skillet, on medium heat, melt the butter. Add the cream, wine, garlic, and chicken stock. Simmer ten minutes, or until the cream is thickened. Stir in the cheese, and stir until melted.
- Add the drained penne, broccoli, prosciutto, and one cup of the tomato. Stir and cook for a couple of minutes until the penne is completely coated in the sauce.
- Remove the pasta from the heat and top it with the rest of the tomato, the red pepper flakes, and the basil. Serve topped with additional cheese.
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
