This pasta recipe hails from a friend who learned to make it during a summer in Le Marche, taught by his “nonna.” Meat plays a significant role in the region’s cuisine, but it’s typically used in smaller amounts than in American meals, where large meat portions often take center stage.

We’ve made minor alterations to the original recipe, such as substituting Prosciutto di Parma for the unavailable stateside Marchigiano prosciutto, and Parmigiano Reggiano for Pecorino Marchigiano.

In the interest of simplicity, we’re utilizing our house tomato sauce and cherry tomatoes, instead of blanching, peeling, and saucing fresh garden tomatoes. This modification trims the cooking time down to around 20 minutes, making the recipe deceptively easy.

But don’t let that fool you — the results will have you reaching for this recipe repeatedly. It’s quick enough to be a regular weeknight pasta, yet elegant enough for any occasion.

Penne with Tomato, Ricotta and Crispy Prosciutto Recipe

4-6 servings 

Ingredients

1 package (500 grams) Rustichella d’Abruzzo Penne Rigate
1 Tbsp extra virgin olive oil
4 ounces Prosciutto di Parma, sliced thinly and torn into pieces
2 cloves of garlic, minced
1 bottle DeLaurenti Sugo della Casa (red sauce for pasta)
1 pint of cherry tomatoes, halved
½ cup fresh Calabro ricotta cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, a handful, roughly torn
Grated Parmigiano Reggiano, for serving

Instructions

Cook the pasta to al dente, reserving about 1/2 cup of pasta water.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook until crispy, about 3–4 minutes. Remove the prosciutto from the skillet and set aside.

In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.

Add the tomato sauce and cherry tomatoes to the skillet, stir to combine. Reduce the heat to low and simmer for about 10 minutes until the tomatoes are softened.

Stir in the ricotta cheese until it is evenly distributed and creates a creamy sauce. If the sauce is too thick, add some of the reserved pasta water. Add salt and pepper to taste.

Add the cooked pasta to the skillet and toss until the pasta is fully coated in the sauce.

Stir in the crispy prosciutto and fresh basil. Toss again gently until all the ingredients are well mixed.

Serve with freshly grated Parmigiano Reggiano.