Creamy Broccoli and Prosciutto Penne
Penne tossed with a creamy sauce, broccoli, and prosciutto.
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.
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