Bow-Tie Pasta with Prosciutto & Sun-Dried Tomatoes

A luxurious blend of farfalle pasta, crispy prosciutto, sun-dried tomatoes, and Parmesan cheese, all coated in a velvety cream sauce and finished with fragrant basil. Perfect for a comforting yet sophisticated dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 pound dried striped or plain farfalle (bow-tie pasta)

2 teaspoons olive oil

8 ounces thinly sliced prosciutto, cut into ½-inch strips

2 cloves garlic, minced

4 tablespoons butter

1½ cups heavy cream

1 3.5-ounce package ready-to-eat julienne-cut sun-dried tomatoes

½ cup shredded Parmesan cheese

½ teaspoon salt

½ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

4 fresh basil leaves, thinly sliced

Directions

In a large saucepan or Dutch oven cook pasta according to package directions until tender but still firm to the bite; drain.
Meanwhile, in a medium skillet heat olive oil over medium heat. Add prosciutto and garlic; cook 1 to 2 minutes or until prosciutto is no longer pink and edges become slightly crisp. Set aside.
In a large skillet melt butter over medium-low heat. Add cream; simmer 1 to 2 minutes or until mixture begins to thicken, stirring frequently.
Set aside 2 tablespoons fried prosciutto for garnish; add remaining prosciutto, sun-dried tomatoes, Parmesan cheese, salt, nutmeg and pepper to cream mixture. Stir in pasta and toss lightly to coat.
Serve immediately, garnished with reserved prosciutto and sliced fresh basil.