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Penne with Tomato Prosciutto Sauce

Penne with Tomato Prosciutto Sauce

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Penne with Tomato Prosciutto SaucePenne with Tomato Prosciutto Sauce    Pasta, Pork

Active Time: 45 minutes
Start to Finish: 2 hours, 30 minutes


  • 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


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.

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recipe type

Main Courses


I honestly have no idea.






Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im