GLOBAL-7de1483f-434c-4e22-85e5-77060b888a71

Bucatini with prosciutto and arugula

Name: Bucatini with prosciutto and arugula
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 11.5 oz Barilla Collezione Bucatini; 4 tbs Extra Virgin Olive Oil, in Total; 1 Shallot, Diced; 1 cup Prosciutto di Parma, Julienne cut; ½ cup Dry White Wine; 1 pint Multicolor Cherry Tomatoes; 2 cups Arugula, Roughly Chopped; 1 cup Heavy Cream; to taste Salt and Black Pepper; ½ cup Parmigiano Reggiano Cheese, Grated

10 minutes

Enjoy this pasta with prosciutto and arugula: rich cream sauce, sweet tomatoes, and savory Parmigiano for a perfect, quick gourmet meal.

Ingredients

4 servings

11.5 ozBarilla Collezione Bucatini

4 tbsExtra Virgin Olive Oil, in Total

1Shallot, Diced

1 cupProsciutto di Parma, Julienne cut

½ cupDry White Wine

1 pintMulticolor Cherry Tomatoes

2 cupsArugula, Roughly Chopped

1 cupHeavy Cream

to tasteSalt and Black Pepper

½ cupParmigiano Reggiano Cheese, Grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil the pasta according to package directions.

Step 2

Meanwhile, sauté the shallot with half of the olive oil in a hot pan for two minutes, add the Prosciutto and cherry tomatoes and blister over high heat for two minutes.

Step 3

Deglaze with wine, reduce to half, stir in the cream and arugula, season with salt and pepper, and bring to simmer.

Step 4

Drain pasta, mix with the creamy sauce and stir in the Parmigiano Reggiano cheese. Serve with a drizzle of olive oil.