- 2 Tbs. olive oil
- 1 large red onion, finely chopped (about 2 cups)
- 2 cloves garlic, minced
- 6 oz. thinly sliced fine-quality prosciutto, such as prosciutto di Parma, finely chopped and separated into pieces (1½ cups)
- 2 28 oz. cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
- 1 tsp. sugar
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 lb. penne rigate
- Parmigiano-Reggiano, shavings or finely grated to pass at the table
Penne with Tomato Prosciutto Sauce
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Active Time: 45 minutes
Start to Finish: 2 hours, 30 minutes
Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then saute onion until golden, about 10 minutes. Add garlic and saute until golden, about 1 minute. Add prosciutto and saute until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and ¼ 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.
Cook penne in a pot of boiling, salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
While pasta cooks, reheat sauce over medium heat.
Toss pasta with some of the sauce in a serving bowl and serve remaining sauce on the the side. Pass the cheese at the table.
Sauce can be chilled for up to 3 days.