Penne With Tomato Prosciutto Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely savory pasta dish with ham. Use as a first course or main dish. Make the sauce in the morning to allow it to sit for 8 hours. It truly does need to blend the flavors. Prep time does not include 8 hours sitting time. Ingredients:
2 tablespoons olive oil |
1 large red onion, finely chopped (2 cups) |
2 garlic cloves, finely chopped |
6 ounces thinly sliced fine-quality prosciutto, such as prosciutto di parma, finely chopped and separated into pieces (1 1/2 cups) |
2 (28 ounce) cans italian plum tomatoes with juice, drained, reserving juice, and finely chopped |
1 teaspoon sugar |
1 lb penne rigate |
parmigiano-reggiano cheese (shavings or finely grated) (optional) |
Directions:
1. Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes.
2. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
3. Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
4. While pasta cooks, reheat sauce over medium heat.
5. Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
6. Cooks' note: Sauce can be chilled up to 3 days.
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