Penne with Tomato Prosciutto Sauce
A classic Italian pasta dish featuring penne in a rich tomato sauce with premium prosciutto, red onions, and garlic. The sauce is slowly simmered to develop deep flavors and served with Parmigiano-Reggiano.
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.
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.
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.
While pasta cooks, reheat sauce over medium heat.
10 min
- 4.
Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
5 min