Penne, Portabella & Prosciutto Recipe

Name: Penne, Portabella & Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Bag Of Penne Pasta; 3 cloves Garlic, Large; 1/2 cups Sliced Red Onion; 6 whole Small Portabella Mushrooms (stuffing Size); 1/4 cups Olive Oil; 1 can Diced Tomatoes (large Can); 3 dashes Salt To Taste; 3 dashes Pepper To Taste; 3 dashes Red Chile Pepper (to Taste); 4 pieces Prosciutto, Sliced; 1/2 cups Fresh Basil (not Packed); Optional Garnish: Fresh Grated Parmesan Cheese

Servings: persons

16 ounces, weight Bag Of Penne Pasta
3 cloves Garlic, Large
1/2 cups Sliced Red Onion
6 whole Small Portabella Mushrooms (stuffing Size)
1/4 cups Olive Oil
1 can Diced Tomatoes (large Can)
3 dashes Salt To Taste
3 dashes Pepper To Taste
3 dashes Red Chile Pepper (to Taste)
4 pieces Prosciutto, Sliced
1/2 cups Fresh Basil (not Packed)
Optional Garnish: Fresh Grated Parmesan Cheese

1
Dice the garlic.
2
Slice red onion then cut full slices into quarters.
3
Chop the mushrooms.
4
Begin boiling a pot of water for the pasta.
5
Heat a fairly large skillet (I used a 13 inch).
6
Once hot, add olive oil.
7
Add the mushrooms and saute for a couple of minutes.
8
Then add garlic and onions.
9
Add salt, pepper and flaked red chile pepper to taste.
10
While vegetables are cooking, slice prosciutto (I sliced it horizontally).
11
Once vegetables begin to soften, add entire can of diced tomatoes (do not drain) and prosciutto.
12
Cover and let simmer at a low heat.
13
Once water is boiling, add penne and cook according to package instructions.
14
Chop fresh basil.
15
Just before penne is done, add fresh basil to the tomato sauce.
16
Once penne is done, rinse in very hot water to remove starch and prevent pasta from sticking.
17
Plate penne first, then add sauce on top.
18
Add freshly grated Parmesean if you like it!

673

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces, weight Bag Of Penne Pasta, 3 cloves Garlic, Large, 1/2 cups Sliced Red Onion, 6 whole Small Portabella Mushrooms (stuffing Size), and more.

Yes, Penne, Portabella & Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne, Portabella & Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions