Creamy Tomato Linguine with Prosciutto and Peas


I’m always on the look out for new pasta recipes to try and this one definitely didn’t disappoint! It has a creamy tomato sauce that actually reminded me of tomato basil soup. The peas give some extra color (and make me feel a little healthier) and the diced prosciutto adds a bit of smokiness and saltiness that works really nicely. I’ll definitely be making this dish again – it was the perfect quick and easy meal to make on a busy night!

Creamy Tomato Linguine with Prosciutto and Peas

1 pound linguine
2 Tbsp olive oil
4 cloves garlic, minced
4 oz diced prosciutto
Pinch of red pepper flakes (optional)
1/2 tsp dried basil
1/4 tsp dried oregano
1 can crushed tomatoes (28 oz)
1 1/2 cups frozen peas
2 Tbsp unsalted butter
1 cup half & half or heavy cream (or 1/2 cup of each!)
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

Yield: 6 servings

Bring salted water to a boil in a large pot. Meanwhile, heat 2 Tbsp of olive oil in a large skillet or pan over medium heat. Sauté the garlic for a minute then add the prosciutto, red pepper (if using), basil, and oregano and sauté for another minute. Add the can of crushed tomatoes and frozen peas and stir to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes.

While the sauce simmers, cook the linguine until al dente according to the package directions. When the sauce has finished simmering, add the butter, cream and/or half and half, and parmesan. Stir to combine and add salt and pepper to taste.

Drain the linguine when it’s finished (don’t rinse the pasta!) and add it to the sauce pan if it’s big enough. If not, combine the linguine and sauce in the large pot used to cook the pasta and stir to fully combine. Serve while hot and top with additional parmesan if wanted. Enjoy!

Source: Adapted from Parsley, Sage, & Sweet


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