Bucatini with prosciutto and arugula
Bucatini with prosciutto and arugula
10 minutes total
Enjoy this pasta with prosciutto and arugula: rich cream sauce, sweet tomatoes, and savory Parmigiano for a perfect, quick gourmet meal.
Ingredients
Serves 4
| 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 |
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.