UntrainedChef
Pasta with Sun-Dried Tomatoes, Prosciutto and Mascarpone - pasta, italian recipe

Pasta with Sun-Dried Tomatoes, Prosciutto and Mascarpone

25 min
2 portions

Rich, creamy pasta that comes together in minutes. The salty prosciutto plays perfectly against sweet sun-dried tomatoes.

Instructions

  1. 1

    Cook pasta according to package directions until al dente, then drain and reserve some pasta water.

  2. 2

    Meanwhile, heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant, about 1 minute.

  3. 3

    Add sun-dried tomatoes and cook for another minute to warm through.

  4. 4

    Toss in the torn prosciutto pieces and cook briefly just to warm.

  5. 5

    Add the drained pasta to the pan along with mascarpone cheese.

  6. 6

    Toss everything together, adding a splash of pasta water if needed to create a creamy sauce.

  7. 7

    Season with salt, pepper and fresh herbs, then serve immediately.

Per average serving

828
Calories
kcal
25.9
Protein
g
92.3
Carbs
g
40.5
Fat
g
6.1g
Fiber
14.7g
Sugar
1165mg
Sodium

Tips from the kitchen

  • Save more pasta water than you think you need, at least a cup. The mascarpone tightens up fast once it hits the hot pan, and a splash of starchy water loosens it back into a sauce.
  • Take the pan off direct high heat before stirring in the mascarpone. If it gets too hot it can split and go grainy instead of staying smooth.
  • Tear the prosciutto by hand into rough pieces rather than chopping it. And keep its time in the pan short, just enough to warm through, or the slices turn tough and chewy.
  • If your sun-dried tomatoes came packed in oil, use a spoonful of that oil for the garlic instead of plain olive oil. It carries more of the tomato flavor.
  • Watch the garlic closely in step 2. One minute is plenty, and burnt garlic turns bitter and will run through the whole sauce.

Ways to vary it

  • A handful of baby spinach or arugula tossed in at the end wilts into the hot pasta if you want some greens.
  • Swap the prosciutto for pancetta if you'd rather have something crispy. Fry it a bit longer so it crisps up before the tomatoes go in.
  • A little grated Parmesan stirred through with the mascarpone adds a sharper, saltier edge to the sauce.

Storage & leftovers

Keeps in the fridge for up to 3 days in a sealed container. I wouldn't freeze it, the mascarpone goes grainy once thawed. Reheat gently in a pan with a splash of water or milk to bring the sauce back, since it stiffens up cold.

What to serve with it

A simple green salad with a sharp vinaigrette cuts through the creamy sauce nicely. Some crusty bread for mopping the pan doesn't hurt either.

UC
By Untrained ChefPublished 2 March 2026 · Updated 11 July 2026

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