Name: Penne with Tomato Prosciutto Sauce
Cook time: 30 min
Total time: 1 day
Yield: Makes 8 (pasta course) servings
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 in juice, drained, reserving juice, and finely chopped; 1 teaspoon sugar; 1 pound penne rigate; Accompaniment: Parmigiano-Reggiano (shavings or finely grated )

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Penne with Tomato Prosciutto SauceDitte Isager

Pasta at Thanksgiving? Even the most epic of meals in Italy will never skip the crucial primo course, and Italians in America make no exception. Though a bit of prosciutto underlines the savoriness of the tomato sauce, the dish is still light enough to take the edge off that holiday hunger without filling everyone up.

Cooks' note:

Sauce can be chilled up to 3 days.

Recipe information

Total Time
1 day
Yield
Makes 8 (pasta course) servings

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 in juice, drained, reserving juice, and finely chopped

1 teaspoon sugar

1 pound penne rigate

Accompaniment: Parmigiano-Reggiano (shavings or finely grated )

Preparation

Step 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. 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).
Step 2
Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
Step 3
While pasta cooks, reheat sauce over medium heat.
Step 4
Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

TagsPasta Penne Italian American Italian European Prosciutto Ham Meat Canned Tomato Tomato Vegetable Main Side Dinner Dairy Free Simmer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes