Penne with Tomato Prosciutto Sauce

Ingredients

• •2 tablespoons olive oil
• •1 large red onion
• •2 cloves garlic
• •6 ounces prosciutto
• •2 cans Italian plum tomatoes
• •1 teaspoon sugar
• •1 pound penne rigate
• •1 to taste Parmigiano-Reggiano

Cooking Instructions

1. 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).

   75 min

2. 2.

   Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.

   12 min

3. 3.

   While pasta cooks, reheat sauce over medium heat.

   10 min

4. 4.

   Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

   5 min