Bow-Tie Pasta with Prosciutto and Sun-Dried Tomatoes

A simple butter and cream sauce comes together in about 8 minutes, making this a suitable supper for impromptu get-togethers or busy weeknights.

Makes 6 servings


  • 1 pound dried striped or plain farfalle (bow-tie pasta)
  • 2 tsp olive oil
  • 8 oz thinly sliced prosciutto, cut into ½-inch strips
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 1 ½ cups heavy cream
  • 1 (3.5-ounce) package julienne-cut sun-dried tomatoes
  • ½ cup shredded Parmesan cheese
  • ½ tsp salt
  • ½ tsp freshly grated nutmeg
  • ½ tsp freshly ground black pepper
  • 4 fresh basil leaves, thinly sliced


In a large saucepan or Dutch oven cook pasta according to package directions until tender but still firm to the bite; drain and set aside. Meanwhile, in a medium skillet heat olive oil over medium heat. Add prosciutto and garlic; cook 1 to 2 minutes or until prosciutto is no longer pink and edges become slightly crisp. Set aside.

In a large skillet melt butter over medium-low heat. Add cream; simmer 1 to 2 minutes or until mixture begins to thicken, stirring frequently. Set aside 2 tablespoons fried prosciutto for garnish; add remaining prosciutto, sun-dried tomatoes, Parmesan cheese, salt, nutmeg and pepper to cream mixture. Stir in pasta and toss lightly to coat. Serve immediately, garnished with reserved prosciutto and sliced fresh basil.

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