Penne Pasta with Peas and Prosciutto

Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal fabulous' recipes.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 702 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 onion, diced
• 6 cups chicken broth
• 3 cloves garlic, sliced
• ½ cup tomato sauce
• freshly ground black pepper to taste
• 1 pinch red pepper flakes, or to taste
• 1 pound frozen peas, thawed
• ½ cup grated Parmesan cheese (Optional)
• 1 (15 ounce) can white beans, drained
• 3 thin slices prosciutto, chopped
• 1 (14.5 ounce) package penne pasta

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.

Step 2

Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.

Step 3

Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.