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Prep Time
25 mins
Total Time
45 mins

Ingredients

1
Penne Rigate Pasta, cooked according to package directions
500
2
First Cold Pressed Extra Virgin 100% Olive Oil
10
1
Pearl onions, peeled and halved (284 g)
10
2
Small mushrooms
500
1
The Original Prosciutto, sliced in strips
125
1
35% whipping cream
250
1
Creamy Prosciutto with Vodka Pasta Sauce
425
1 1/4
Chopped provolone cheese, divided
300
3/4
Shredded mozzarella cheese, divided
175
2
Chopped fresh thyme leaves
30
0
Salt and pepper
0

Method

Step 1
Preheat oven to 375ºF (190ºC). Heat olive oil in a large skillet set over medium-high heat; sauté onion and mushrooms for 6 minutes or until tender. Add prosciutto; sauté for 2 minutes. Stir in cream and sauce; bring to a boil.
Step 2
Toss cooked pasta with the sauce, half of each the provolone and mozzarella cheeses and all the thyme. Season to taste with salt and pepper.
Step 3
Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly.

Nutritional Facts Per Serving

Calories:
550
Fat:
27 g
Carbs:
58 g
Protein:
23 g