Penne Pasta in Sage Butter with Prosciutto
Prep time
Cook time
Total time
Penne pasta with fresh parsley, sage, cheese, prosciutto, butter and onions.
Recipe type: Pasta
Serves: 6 servings
  • 1 lb Penne Pasta
  • ¼ lb Thinly Cut Prosciutto De Parma
  • 8 Tablespoons Unsalted Butter
  • 1 Large Sweet White Onion
  • Pinch of Salt
  • Pinch of Ground Pepper
  • ½ Cup Low Sodium Chicken Stock
  • 1 Teaspoon Fresh Lemon Zest
  • ¼ Teaspoon Fresh Nutmeg
  • ¼ Cup Fresh Parsley (chopped)
  • 2 Tablespoons Fresh Sage (chopped)
  • ½ Cup Parmesan Reggiano (grated)
  1. Bring a large pot of water to a boil (generously salt the water)
  2. Add the pasta and cook slightly al dente
  3. While the pasta cooks trim the access fat off of the prosciutto and cut into thin strips
  4. In a large frying pan over medium heat, melt the butter and saute the onions until soft (3-5 mins)
  5. Add pinch of salt and pepper to onions and butter while sauteing
  6. Add the stock to onions and butter and simmer for 2 minutes
  7. Drain the pasta and place in a large bowl (or back in the pot)
  8. Add the lemon zest, nutmeg, parsley and sage to the pasta and toss
  9. Add the cheese and toss again
  10. Add the butter onions and toss a third time.
  11. OPTIONAL - add additional cheese and chopped parsley to top of dish for decoration
Recipe by Cooking Divine at