Tomato, Mushroom and Prosciutto Pasta

Serves 4
Preparation time 20 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 500g penne or spiral pasta
  • 100g sliced prosciutto
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 250g button mushrooms, sliced
  • 2 x 400g cans Val Verde Peeled Tomatoes
  • sea salt and freshly ground black pepper, to taste
  • ½ cup parsley leaves
  • ½ cup shaved or grated parmesan cheese

Boil pasta in a large pot of salted boiling water until ‘al dente’ and drain. Meanwhile, cook prosciutto in an oiled frypan for 3-4 minutes until golden. Drain on absorbent paper and crumble. Add oil to pan and sauté onion until translucent. Add mushrooms and sauté until softened. Add Val Verde Peeled Tomatoes, simmer until thickened and season to taste. Just before serving, toss hot pasta with sauce, parsley and half the crumbled prosciutto. Portion into serving bowls and serve sprinkled with parmesan and remaining prosciutto.


Also try the Tomato, Mushroom and Prosciutto sauce served over chicken fillets or steak.