Penne with Tomato Prosciutto Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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 ) |
Directions:
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).
2. Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
3. While pasta cooks, reheat sauce over medium heat.
4. Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
5. Cooks' note: Sauce can be chilled up to 3 days.
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