Penne with Tomatoes and Prosciutto

Penne al Prosciutto e Pomodoro


Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

In this tasty pasta dish, both prosciutto and pancetta are used. The pancetta is chopped and provides a rich, savory flavor base, while the prosciutto is cut into strips, adding texture as well as flavor.


  • 2 pounds fresh tomatoes
  • 1 ounce pancetta, sliced thin
  • 2 medium


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the tomatoes and coarsely chop them. Chop the pancetta.
  3. Peel and lightly crush the garlic cloves and put them with the butter and rosemary branches in a 12-inch skillet. Place over medium-high heat. When the garlic is lightly browned, remove it along