Fresh fettuccine with prosciutto, broccoli rabe, and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh fettuccine with prosciutto, broccoli rabe, and ricotta salata

Fresh fettuccine with prosciutto, broccoli rabe, and ricotta salata

Soy-Free, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

25–40 Minutes

A classic Italian combo of sausage and broccoli rabe gets a salty twist with the additions of prosciutto and ricotta salata. This fresh fettuccine dish is perfect for a cozy night in.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 bunch organic broccoli rabe
  • 3 ounces sliced prosciutto
  • 1 or 2 cloves organic peeled fresh garlic
  • 1½ ounces ricotta salata
  • 7 ounces fresh fettuccine
  • ½ cup diced tomatoes
  • 1 cup chicken broth
  • 2 teaspoons red chile flakes (optional)

Nutrition per serving

Calories 550, Total Fat 21g (27% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1100mg (48% DV), Total Carb. 62g (23% DV), Fiber 5g (18% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

Bring a medium sauce pot of generously salted water to a boil for the broccoli rabe.
  • Trim the root ends from the broccoli rabe.
  • Coarsely chop the prosciutto.
  • Finely chop, press, or grate the garlic.
  • Using a peeler, shave the ricotta salata into thin strips; alternatively, crumble it.


Cook the broccoli

To the pot of boiling water, add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using tongs or a slotted spoon, transfer the broccoli to a colander and rinse under cold water. Using your hands, squeeze the excess water from the broccoli, then coarsely chop. Keep the water boiling for the fettuccine.


Cook the fettuccine

Separate the fettuccine so the noodles don't clump together during cooking. Add the fettuccine to the boiling water and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine. Return the fettuccine to the pot; toss with about 1 tablespoon [2 TBL] oil to keep the noodles from sticking.
While the fettuccine cooks, start the sauce.


Make the sauce; finish the dish

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the prosciutto and cook, stirring occasionally, until starting to brown and crisp, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, chicken broth, and up to half the chile flakes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. Stir in the broccoli rabe and fettuccine and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the fettuccine and sauce to individual bowls. Garnish with the ricotta salata and as many remaining chile flakes as you like and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Crumble the ricotta salata.
  • Squeeze the excess water from the broccoli.
  • Time the fettuccine.
  • Garnish with the ricotta salata.