Penne Pasta with Peas and Prosciutto


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 thin slices prosciutto, chopped
  • 3 cloves garlic, sliced
  • 1 teaspoon salt
  • 1 pinch red pepper flakes, or to taste
  • Freshly ground black pepper to taste
  • 6 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 teaspoon dried thyme
  • 1 pound frozen peas, thawed
  • 1 (15 ounce) can white beans, drained
  • 1 (14.5 ounce) package penne pasta
  • 1/2 cup grated Parmesan cheese (optional)


Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.

Sign up now and get up to
50% OFF


Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.

Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.