Bucatini Pasta Recipe with Creamy ProsciuttoYou’ll want to soak up every last drop of this creamy pasta sauce. Prosciutto and cherry tomatoes are sautéed with shallots and then simmered with arugula in cream. Toss with Barilla Collezione Bucatini pasta and finish with Parmesan cheese and extra-virgin olive oil. Your taste buds will love you. Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni
1 box Barilla® Collezione Bucatini
4 tbsp. extra-virgin olive oil
1 shallot, diced
1 cup prosciutto San Daniele, julienne
½ cup dry white wine
1 pint multicolor cherry tomatoes
2 cups arugula, roughly chopped
1 cup heavy cream
Salt and black pepper, to taste
½ cup Parmigiano
1. Bring one large pot of water to a boil, cook pasta according to directions.
2. Meanwhile, sauté shallot with 2 tbsp. extra-virgin olive oil in a hot pan for two minutes, add prosciutto and cherry tomatoes and blister over high heat for two more minutes.
3. Deglaze with wine and reduce to half. Stir in cream and arugula and season with salt and pepper, bring to simmer.
4. Drain pasta, mix with creamy sauce, stir in Parmigiano and serve with olive oil drizzled over the top.