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Penne with Tomato and Prosciutto Sauce
Penne with Tomato and Prosciutto Sauce
(Penne con Salsa di Pomodoro e Prosciutto)
 
 
Ingredients:

1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, finely chopped and separated into pieces (1 and 1/2 cups)
2 tablespoons extra virgin olive oil
Two (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound Penne Rigate
Parmigiano-Reggiano cheese (shavings or finely grated) 

Directions:

Heat olive oil in a wide heavy medium pot over medium-high heat until it shimmers.

Saute onion until golden, about 10 minutes.

Add garlic and saute until golden, about 1-2 minutes.

Add prosciutto and saute until golden, about 4-5 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).

Cook penne in a pasta 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 sauce in a serving bowl and top off with remaining sauce. Makes 6 servings.

That's it!
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