Sage Prosciutto Pasta

Posted on by Ben | Havocinthekitchen
Sage Prosciutto Pasta

This Sage Prosciutto Pasta with pine nuts is made with just a handful of simple ingredients. But despite its simplicity, the flavour is nothing short of spectacular. It is flavourful, delicious, and cozy – and so perfect to enjoy in the fall!

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Sage Prosciutto Pasta

Hello folks! I hope you are doing well enjoying this autumn (or spring, depending where you are). On a side note, can you believe it is nearly the end of October and Halloween? By the way, stay tuned for two Halloween recipes I am going to post next.

Today, I am sharing a simple yet tasty pasta recipe. Despite a relatively simple and short list of ingredients, the flavour profile is complex and so comforting. Yes, this is a perfect autumn pasta recipe – not too heavy but still ultra cozy.

Sage Prosciutto Pasta

I made this pasta last year. In fact, that was my husband’s idea. When it comes to pasta, Andrew usually prefers straightforward flavours (e.g., olive oil, garlic, and herbs would be a perfect one for him). So, when discussing autumn flavours (I often ask him to think of some ideas – just as my inspiration), he suggested the combination of prosciutto, garlic and rosemary or sage.

It sounded terrific – and well, the pasta turned out great!

I opted for sage, although rosemary would also have been nice. And I also added a handful of pine nuts. Plus, some olive oil (and a knob of butter, optionally), salt, and pepper. Be mindful of salt and skip it if the prosciutto is already quite salty (also, you will use quite a lot of pasta water, which is quite salty, too). And if you do not have or do not love prosciutto, you can use pancetta or bacon, too. You may need to slightly adjust the cooking time, i.e., bacon would require a longer cooking time, as well as decrease the amount of oil and butter.

And I think some breadcrumbs from this Sicilian Style Pasta with Cauliflower (With Pine Nuts and Raisins) recipe would also be a nice touch!

Lastly, if you like simple pasta flavours, please be sure to check this Pasta Aglio e Olio.

I hope you like this Sage Prosciutto Pasta, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

Sage Prosciutto Pasta
Sage Prosciutto Pasta
Sage Prosciutto Pasta
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Sage Prosciutto Pasta

Recipe by Ben | HavocinthekitchenCourse: Main
Servings

3-4

servings
Prep time

5

minutes
Cooking time

20

minutes

This Sage Prosciutto Pasta with pine nuts is made with just a handful of simple ingredients. But despite its simplicity, the flavour is nothing short of spectacular.

Ingredients

  • 400 gr. spaghetti or linguine

  • 2-3 tbsp. (30-45 ml.) extra version olive oil

  • 2-3 garlic cloves, minced

  • 4-5 slices of prosciutto (about 100-125 gr.), thinly sliced

  • a handful of fresh sage leaves, chopped if large (about 10 large leaves or more, for more pronounced flavour)

  • a handful of pine nuts

  • 1-2 tbsp. (15-30 gr.) butter, optional

  • salt and pepper, to taste

Directions

  • Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (as per package instructions or even 30 seconds less). Reserve a cup (250 ml.) of the pasta water, then drain the pasta.
  • While the pasta is cooking, add the olive oil in a large pan / skillet, preferably heavy-bottomed, over lower-heat. Add the garlic and cook 2 minutes, until fragrant and soft. Do not let the garlic brown.
  • Stir in the prosciutto, sage, and pine nuts. Increase the heat to medium and cook, stirring often, for about 5-7 minutes. Season with some salt (if necessary, bear in mind the saltiness of pasta water) and pepper.
  • Add the drained spaghetti along with some of the pasta water (start with about 1/3 (80 ml.) and butter, if using. Allow the pasta cook for about minute or two, gently tossing and adding more of the reserved water – the pasta should look glossy thanks to emulsifying of oil and butter; do not overcook. Serve immediately, sprinkled if desired with some shredded cheese, like parmesan (I opted for soft cheese).

23 thoughts on “Sage Prosciutto Pasta”

  6. Raymund says:

    This Sage Prosciutto Pasta sounds absolutely delicious! I love how it captures the essence of autumn with such simple yet rich flavours. The combination of sage and prosciutto is a brilliant idea, and the addition of pine nuts adds a lovely crunch, I can’t wait to give it a go.
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  7. Velva says:

    Ben, your sage prosciutto pasta dish is proof that simple is best. I have been having a love affair with simple dishes, with quality ingredients. I am reminded these are the best dishes.

    I think sage was a great decision to highlight the season. Thanks for sharing this inspiration with us.

    Reply

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