Sautéed Orecchiette with Prosciutto, Peas, and Tomato Cream Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender orecchiette pasta tossed in a silky tomato cream sauce with sweet peas and savory prosciutto slices. This italian-inspired pasta ready in about 40 minutes blends orecchiette pasta, olive oil, sliced into strips prosciutto slices into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 460 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz orecchiette pasta
• 2 tbsp olive oil
• 4 oz, sliced into strips prosciutto slices
• 1 small, finely diced yellow onion
• 3, minced garlic cloves
• 1 cup, halved cherry tomatoes
• 1 cup frozen peas
• 1 cup heavy cream
• 1/2 cup, grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh basil leaves

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz orecchiette pasta and cook for 9 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz sliced prosciutto and sauté for 2-3 minutes until edges are slightly crisp.
3. Step 3: Add 1 small finely diced yellow onion and 3 minced garlic cloves to the skillet. Cook for 3 minutes until onion is translucent and garlic is fragrant.
4. Step 4: Stir in 1 cup halved cherry tomatoes and cook for 4 minutes until tomatoes start to soften.
5. Step 5: Add 1 cup frozen peas and cook for 2 minutes until peas are heated through.
6. Step 6: Pour in 1 cup heavy cream and bring to a gentle simmer. Cook for 5 minutes until sauce thickens slightly.
7. Step 7: Stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until cheese melts and sauce coats the back of a spoon.
8. Step 8: Add drained orecchiette and 1/4 cup chopped fresh basil to the sauce. Toss gently, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Serve immediately.