Brooklyn Beckham’s Tomato Pasta with Crispy Prosciutto is a simple yet elegant pasta dish inspired by the young chef’s vacation meals on the Côte d'Azur. Featuring a fragrant tomato sauce, tender Mezzi Rigatoni, crispy prosciutto, fresh basil, and a hint of hot sauce, this pasta is perfect for a weeknight dinner or a casual dinner party. While Beckham made headlines with a viral video showcasing his cooking on a yacht, this recipe can be safely recreated at home for a restaurant-quality meal in under 30 minutes.
Why Everyone Will Love This Recipe
What makes Brooklyn Beckham’s Tomato Pasta with Crispy Prosciutto so special is its combination of flavors and textures. Sweet Vidalia onions and crushed San Marzano tomatoes form a rich, aromatic sauce, while the tender pasta absorbs every bit of flavor. Crispy prosciutto adds a savory crunch, and a touch of Cloud23 hot sauce gives the dish a subtle kick. Topped with fresh basil and Parmigiano-Reggiano, this pasta balances freshness, richness, and elegance. It’s approachable enough for home cooks, yet refined enough to impress your guests.
What Is Brooklyn Beckham’s Tomato Pasta with Crispy Prosciutto?
Brooklyn Beckham’s Tomato Pasta with Crispy Prosciutto is a pasta dish that combines a simple tomato sauce with tender Mezzi Rigatoni, julienned crispy prosciutto, and fresh basil. The dish is finished with grated Parmigiano-Reggiano and a drizzle of hot sauce for an extra layer of flavor. While Beckham famously boiled his pasta in seawater in a viral video—a method that raised serious health concerns—the recipe can be easily adapted for safe, traditional cooking at home.
Cooking Tips
- Use quality pasta: Al Bronzo or another bronze-die pasta gives a rougher surface, helping the sauce cling better to the noodles.
- Simmer the sauce slowly: Allow the tomato sauce to simmer for at least 10 minutes to deepen the flavors and reduce excess water.
- Reserve pasta water: Adding reserved pasta water to the sauce helps create a silky, cohesive coating for the noodles.
- Crisp the prosciutto separately: Cooking the prosciutto in a separate pan ensures it remains crispy and doesn’t get soggy in the sauce.
- Adjust the heat: Add Cloud23 hot sauce gradually, tasting as you go to control the spice level.
Frequently Asked Questions
Can I use a different pasta shape?
Yes! While Beckham uses Mezzi Rigatoni, you can substitute penne, rigatoni, or even fusilli. Just adjust the cooking time according to the package instructions.
Can this recipe be made vegetarian?
Absolutely. Omit the prosciutto and replace it with sautéed mushrooms, roasted vegetables, or sun-dried tomatoes for a vegetarian-friendly version.
Can I make the sauce ahead of time?
Yes, the tomato sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before tossing with the pasta.
Is it Safe to Cook Pasta in Seawater Like in the Viral Video?
No. Cooking pasta in seawater is not recommended. Seawater can contain harmful bacteria, diesel residue, and other contaminants that can cause serious illness. Always use fresh, clean, salted water for cooking pasta at home.
How to Store
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little olive oil or reserved pasta water to prevent it from drying out.
How to Freeze
To freeze, allow the pasta and sauce to cool completely. Transfer to a freezer-safe container and store for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Ingredients
- 1 package Barilla® Al Bronzo® Mezzi Rigatoni pasta
- 4 tablespoons extra virgin olive oil, divided
- 1 sweet Vidalia onion, thinly sliced
- 2 cups crushed San Marzano canned tomatoes
- 1 cup prosciutto, julienned
- ⅔ cup Parmigiano-Reggiano cheese, grated
- ⅓ cup fresh basil, julienned
- Cloud23 hot sauce, to taste
- Sea salt, to taste
- 6 tablespoons fresh breadcrumbs
- 2 sage leaves, chopped
- 2 tablespoons olive oil
How to Make Brooklyn Beckham’s Tomato Pasta
- Boil the pasta water: Bring a large pot of salted water to a boil. Cook the pasta two minutes less than the package instructions. Reserve ⅓ cup pasta water before draining.
- Make the sauce base: In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the sliced Vidalia onion for 2-3 minutes, until soft and fragrant.
- Add tomatoes: Stir in the crushed San Marzano tomatoes and 1 cup of water. Season with sea salt and simmer for 10 minutes.
- Combine pasta and sauce: Toss the drained pasta into the skillet with the tomato sauce. Add reserved pasta water as needed to create a smooth sauce.
- Crisp the prosciutto: In a separate pan, sauté the julienned prosciutto with the remaining 2 tablespoons olive oil until crispy.
- Finish the dish: Turn off the heat. Stir in the basil, grated Parmigiano-Reggiano, and Cloud23 hot sauce to taste. Top with the crispy prosciutto and an optional extra drizzle of hot sauce.
- Serve: Plate immediately and enjoy your elegant, flavorful pasta inspired by Brooklyn Beckham—safely cooked with clean water, not seawater!
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