Lightened-Up Penne and Tomato Cream Sauce with Peas & Prosciutto for #SundaySupper
Rich and creamy but not heavy, and perfect for a busy weeknight or a special meal.
Recipe type: Pasta, Dinner
Serves: 6
  • 16 oz. penne pasta (regular, whole wheat or gluten free), cooked al dente
  • 4 oz. thinly sliced prosciutto, cut into strips or small pieces.
  • 1 Tbsp unsalted butter
  • half of a medium onion, diced
  • one 28 oz. can crushed tomatoes (I use Tuttorosso which has basil in it. If your brand does not, you may want to add some fresh or dried basil)
  • ¼ cup plain Greek yogurt
  • ½ cup grated parmesan cheese (I recommend a good parmigiano reggiano)
  • 1 cup frozen peas
  • ½ tsp kosher salt, or to taste, and freshly ground black pepper
  • Additiona grated or shaved parmesan cheese for serving, if desired
  1. Cook the pasta slightly al dente. While the water is boiling and pasta cooking, prepare the sauce.
  2. Prehat a large skillet over medium heat. Add the prosciutto and cook, tossing around occasionally, until crispy, about 10 minutes or so. Remove from the pan and set aside.
  3. Add the butter to the pan, and, once melted, add the onion, sauteing 3-5 minutes, or until soft and translucent.
  4. Add the crushed tomatoes and bring to a gentle simmer, then stir in the Greek yogurt, parmesan cheese, peas, and salt and pepper.
  5. Return to a gentle simmer, being careful not to boil so that you don't curdle the Greek yogurt.
  6. Stir in the pasta and heat it through. Serve with additional parmesan cheese, if desired.
Recipe by Cupcakes & Kale Chips at