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 notes

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