30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Creamy Jalapeño Pasta Shells
A refined pasta dish featuring a silky smooth sauce infused with roasted jalapeños, rich smoked Gouda, and finished with crispy prosciutto.
Total Time
60
Yield
6
Calories
850 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
Large pot, Baking sheet, Parchment paper, Large saucepan, Whisk, Colander •
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Instructions
Preheat oven to 400°F (200°C). Toss Jalapeños with Olive Oil and roast for 20-25 minutes, until blistered and slightly softened. Remove from oven and let cool slightly. Remove stems and seeds, then roughly chop.
Cook Pasta according to package directions. Drain and set aside.
To make Prosciutto Crisp, lay Prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Let cool and crumble.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Deglaze the pan with White Wine and cook for 2-3 minutes, until reduced by half.
Pour in Heavy Cream and bring to a simmer, stirring constantly.
Reduce heat to low and stir in Smoked Gouda and Parmesan Cheese until melted and smooth.
Stir in Roasted Jalapeños and Nutmeg. Season with Salt and White Pepper to taste.
Add cooked Pasta to the Sauce and stir to coat.
Serve immediately, garnished with crumbled Prosciutto Crisp and Chives.
