When your taste buds call for a dish that is fun, versatile and robust with a punch of heat, this one will skip to the front of the other pasta with prosciutto recipes. Fresh garlic, roasted cauliflower and zesty red pepper flakes turn a traditional baked ziti completely upside down. This savory and festive pasta with prosciutto recipe makes a compelling side dish that serves well cold or warm. To enhance its earthy essence, pair it with food-friendly wines that have low tannins and high acidity, such as a dry Italian Rosato or Barbera. Take a look below for a how-to video, from our Specialist retailer, Mariano’s Market.
Ingredients
- 8 slices Prosciutto di Parma, divided
- 2 slices country-style bread, crusts removed, torn into pieces
- 1/3 cup olive oil, divided
- 1 large head cauliflower, trimmed and chopped
- 2 tablespoons salt, divided
- 8 ounces dry ziti
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1/2 cup chopped flat-leaf parsley
- 1/4 teaspoon hot red pepper flakes, or to taste
Instructions
Preheat oven to 425°F.
With a sharp knife, chop 4 slices of the Prosciutto di Parma (including all of the fat) into small pieces; cut remaining prosciutto into 1-inch strips; set both aside.
In a food processor, pulse the bread to form crumbs. In an ovenproof pan, mix the breadcrumbs with 1 tablespoon of the olive oil; toast in the oven until golden and crisp, stirring once or twice, about 5 minutes.
On a large baking sheet, mix cauliflower with 3 tablespoons of the olive oil and 1/4 teaspoon of the salt. Roast until browned, stirring occasionally, about 30 minutes.
Meanwhile, fill a large pot with 4 quarts of water and add remaining salt; bring to a boil. Add ziti and cook until al dente, 10 to 12 minutes; when done, drain well, reserving 1 cup pasta water.
While pasta cooks, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil; add the chopped prosciutto and cook until crisp, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in pasta, roasted cauliflower and wine. Stir well, adding small amounts of pasta water as needed for a saucy consistency. Stir in parsley and hot pepper flakes.
To serve, spoon pasta into shallow bowls. Top with prosciutto strips and bread crumbs.
Thoughts?
We’d love to hear your thoughts, ideas and comments on this recipe.