Creamy Penne With Prosciutto, Pimiento and Peas
"My mother, who was an avid cook, had a stroke 10 years ago and can no longer practice her favorite pasttime. However, she still collects recipes. I go over to her house and cook under her direction. She likes to tweak recipes she has read or seen on TV until she gets them to her liking, and then we write them down. This is one of them!"
photo by teresas
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb penne rigate
- 2 ounces thinly sliced prosciutto, chopped
- 1 cup frozen peas
- 1⁄4 cup chopped pimiento
- 2 1⁄4 cups heavy cream
- 1 1⁄2 cups finely grated parmesan cheese
- 3⁄4 teaspoon black pepper
- 3⁄4 teaspoon salt
directions
- Preheat oven to 375 degrees.
- In a small heavy saucepan over medium heat, bring cream, 1-1/2 cups cheese, pepper and salt just to a boil, stirring occasionally.
- Remove from heat.
- Meanwhile, cook pasta according to package directions until al dente; drain. Return pasta to pot, stir in prosciutto, peas, pimiento and cream sauce, mixing well and making sure pasta is well-coated. Transfer to a 2-quart shallow baking dish and bake 15 minutes.
- Stir pasta well to redistribute sauce, then sprinkle with additional Parmesan cheese (about 2 T.). Turn on broiler and broiler about 2-4 minutes, until top is lightly browned.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is like comfort food...all nice and creamy...I made the full amount and gave half to my daughter and her family...we had some leftover and it heated up great in the microwave with a little added cream...this makes more like 6-8 servings...I did double the prociutto and used roasted red peppers in place of the pimientos...made for FYC tag game...=) -
This was delicious! I made as directed other than I halved the recipe. Simple, easy, and very good. Thanks Jackie for a new keeper. Made for ZWT4.
Tweaks
-
This is like comfort food...all nice and creamy...I made the full amount and gave half to my daughter and her family...we had some leftover and it heated up great in the microwave with a little added cream...this makes more like 6-8 servings...I did double the prociutto and used roasted red peppers in place of the pimientos...made for FYC tag game...=)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
