Penne with Prosciutto, Sage, and Mushrooms

Wednesday, November 5, 2014 1 0

I have given up on trying to fight with J over pasta. In his ideal world, he would eat pasta 3x a week or more, and I would rather eat some veggies and not a meal full of carbs. I used to dig in my heels and not cook pasta ever (I have the power since I plan our meals!), and then I realised this made him a grumpycat and really – is eating pasta every once in a while worse than having a grumpycat boyfriend? I think not.

Relationships are all about choosing your battles and making small sacrifices and compromises, and pasta is one of those for us. Eating pasta makes J happy and so I’ll concede to eating a little more of it. (Psst, this is one of my favourite articles on tips for a better relationship: 15 Simple Rules for a Remarkable Couple Relationship.)

So! Pasta here I come! I made the commitment to find more delicious pasta recipes, other than our one go-to recipe, Creamy Chicken Penne with Sundried Tomatoes, Pesto, and Goat Cheese.

This Penne with Prosciutto, Sage, and Mushrooms may have just dethroned our Creamy Chicken Penne. It’s a rich, warming pasta recipe for Fall – the richness of the beef broth is deepened by the red wine – and I love being able to use fresh sage and rosemary from our garden. I’ve made the recipe multiple times using different mushrooms each time: crimini mushrooms, portobello, and shiitake. This time I used all portobello and I love how they add a hearty meatiness to the dish. You could easily make this dish vegetarian by subbing vegetable broth for the beef broth and removing the prosciutto, which I have done with good results.

So make this pasta for your man – and remember, choose those battles ;)

Penne with Proscuitto, Sage, and Mushrooms

Penne with Prosciutto, Sage, and Mushrooms
Serves 4
My new Fall go-to pasta recipe. This penne is rich and comforting.
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Cook Time
25 min
Total Time
25 min
Cook Time
25 min
Total Time
25 min
  1. 1 1/2 cups low-salt beef broth
  2. 1 cup dry red wine
  3. 2 tablespoons olive oil
  4. 12 ounces assorted fresh mushrooms (any mushrooms work!)
  5. 8 ounces thinly sliced prosciutto
  6. 1 tablespoon butter
  7. 3 tablespoons chopped fresh sage
  8. 1 tablespoon chopped fresh rosemary
  9. 1 pound penne, cooked
  10. finely grated Parmesan to garnish
  1. Bring broth and red wine to a boil in a large frying pan over medium-high heat and cook until reduced, approximately 10-15 minutes. Pour into a small bowl and set aside.
  2. Heat olive oil in the frying pan over medium-high heat. Add mushrooms and saute until tender. Add prosciutto and toss until heated through. Add red wine reduction, butter, sage, and rosemary. Season with salt and pepper.
  3. Add cooked penne and toss to coat.
  4. Serve with a sprinkle of freshly grated Parmesan.
  1. To make this dish vegetarian, sub in vegetable broth for the beef broth and remove the prosciutto. It will still be delicious!
Adapted from Bon Appetit, April 2012
Adapted from Bon Appetit, April 2012
the lovely kitchen

1 comment

1 Comment
  • Prajitura
    November 7, 2014

    perfect combination, ham, mushrooms and pasta. excellent

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