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orecchiette pasta with prosciutto and cheese on a white plate

Orecchiette with Prosciutto

burrata cheese, basil, tomato confit

STARS

Orecchiette translates to "small ears," and the gentle cup shape is perfect for holding plenty of prosciutto and roasted tomato cream sauce. You could stop there, or add burrata and roasted tomato for good measure.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  20 minutes
Ingredients

Sauce

  • 1 28-ounce can peeled Italian tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • 2 thyme sprigs
  • 1 basil sprig
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt, to taste

Pasta

  • 8 ounces orecchiette
  • 1/2 pound prosciutto, sliced
  • 1 can roasted tomatoes, drained
  • 4 small burrata balls
  • 1/4 cup fresh basil, for garnish
Directions
1
In a medium saucepan, combine the tomatoes, onion, garlic, sugar, cream, thyme, basil, vinegar and salt. Bring to a simmer and cook for 1 hour, until flavorful. Remove the herb sprigs. If you like, you can purée the sauce in a blender or with an immersion blender. Season to taste.
2
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.
3
Toss the pasta with the tomato sauce, prosciutto and roasted tomatoes. Divide between plates and top with a burrata ball and fresh basil.

Orecchiette with Prosciutto

burrata cheese, basil, tomato confit

STARS

Orecchiette translates to "small ears," and the gentle cup shape is perfect for holding plenty of prosciutto and roasted tomato cream sauce. You could stop there, or add burrata and roasted tomato for good measure.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Sauce

  • 1 28-ounce can peeled Italian tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • 2 thyme sprigs
  • 1 basil sprig
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt, to taste

Pasta

  • 8 ounces orecchiette
  • 1/2 pound prosciutto, sliced
  • 1 can roasted tomatoes, drained
  • 4 small burrata balls
  • 1/4 cup fresh basil, for garnish

Directions

1
In a medium saucepan, combine the tomatoes, onion, garlic, sugar, cream, thyme, basil, vinegar and salt. Bring to a simmer and cook for 1 hour, until flavorful. Remove the herb sprigs. If you like, you can purée the sauce in a blender or with an immersion blender. Season to taste.
2
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.
3
Toss the pasta with the tomato sauce, prosciutto and roasted tomatoes. Divide between plates and top with a burrata ball and fresh basil.