Who else has days that you walk into the kitchen at 6pm and still don’t have a dinner plan for your hungry people? Made mostly from pantry staples I always have on hand, this recipe is a family favorite, comes together in 15 minutes and hits all the right notes – a little heat, a little salt, and a little crunch. My tip would be to have all your ingredients prepped before you start cooking – this comes together quickly!

DO NOT spend money on fancy prosciutto since you are cooking it in this dish – buy the $6 pack in the refrigerator section at your grocery store. Ingredients matter, but not worth the $22/lb price for this dish. Parmesan cheese on the other hand…spend the money and buy the real deal. Not the pre-shredded stuff, but a hunk of parmesan with the imprinted rind that they make in Italy. Costco, Sam’s Club, and Trader Joe’s carry great brands at reasonable prices that you can shred yourself. Makes a huge difference in flavor.

Don’t like prosciutto? Sub chicken or bacon or keep it vegetarian. Too much heat for your family? Reduce the red pepper flakes and Tabasco. I think another cheese or veggie would be fun to experiment with too, but my family wants the OG. I have taken this recipe to many friends when a meal is needed for their family. It reheats well and is delicious served cold.

Obviously this isn’t prime asparagus season (and I hate the thick stemmed asparagus that is prevalent this time of year), but lucked out finding some skinny stems at my grocery store this week. Make it your own!

Recipe

Ingredients

• 1 bunch asparagus, woody stem removed and sliced in thirds
• 1/4 cup olive oil
• 1 tablespoon butter
• 5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 5 dashes Tabasco
• 4 ounces prosciutto, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 16 ounces penne pasta (1 box)
• 1/2 cup parmesan cheese

Instructions

1. Bring salted water to boil in separate pot. Cook pasta 10 minutes or until al dente. Drain and set aside.
2. While pasta is cooking, heat olive oil and butter in sauté pan over medium heat. Add red pepper flakes, garlic and tabasco and sauté 3 – 5 minutes. Add asparagus, salt and pepper and sauté for 5 minutes until asparagus is crisp-tender. Add chopped prosciutto and keep on heat another 1 – 2 minutes until barely cooked through.
3. Pour asparagus mixture over pasta in large bowl and toss with parmesan cheese. Serve immediately.