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!
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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
Directions
- Bring salted water to boil in separate pot. Cook pasta 10 minutes or until al dente. Drain and set aside.
- 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.
- Pour asparagus mixture over pasta in large bowl and toss with parmesan cheese. Serve immediately.