CLASSIC pasta penne with prosciutto and rosemary
         

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The rosemary gives this sauce its special flavor.

for the sauce:

  • two tablespoons olive oil
  • one clove garlic, peeled and finely chopped
  • one medium onion, diced
  • eight slices of thinly sliced prosciutto
  • one and one-half cups imported peeled Italian plum tomatoes, drained and roughly chopped
  • one tablespoon chopped fresh rosemary
  • salt and freshly ground pepper
  • one half cup freshly grated parmesan

for the pasta:

  • one pound of penne or a similar tubular pasta

Put the olive oil in a saute pan over medium heat. Add the garlic. After ten seconds add the onion. Two minutes later add the prosciutto and cook for four more minutes.

Add a teaspoon of salt, some pepper, the tomatoes and the rosemary. Cook at a simmer for ten minutes, until the sauce starts to meld.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente. Drain and divide the pasta among the serving dishes.

Spoon the heated sauce over the penne and add the parmesan. Serve!

 


 

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