Penne with Tomato Prosciutto
Tiana Tozer
ingredients
- 3 tablespoons olive oil
- 3 cups chopped onions (2 medium)
- 10 thin slices (about 4 ozs. prosciutto, cut or torn into 1/2 inch pieces
- 4 cloves garlic, peeled and smashed
- 2 tablespoons fresh chopped rosemary, plus sprigs for garnish
- 1/4 teaspoon crushed red pepper flakes
- Two 28 oz. cans diced Italian-style tomatoes drained
- 1 1/2 cups orange juice
- 3/4 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 1 teaspoon grated orange zest, plus additional for garnish
- 1 pound penne pasta
- 3 tablespoons unsalted butter
- 1 cup grated parmesan cheese (divided)
directions
- 1
Heat oil in a large, heavy skillet over medium-high heat. Add onions and prosciutto, and sauté until onions are softened and golden, about 4 minutes. Add garlic and cook and stir a minute more.
- 2
Add chopped rosemary, red pepper flakes and one teaspoon salt. Stir well. Add tomatoes, orange juice, wine and broth. Bring mixture to a simmer, stirring often, then lower heat and cook until sauce is thick and chunky, 20 to 25 minutes or longer. Taste and season with more salt, if needed.
- 3
Remove the garlic cloves and stir in the one teaspoon orange zest. (The sauce can be prepared a day ahead; cool, cover and refrigerate. Reheat, stirring when needed.)
- 4
At serving time, bring a large pot of water to a boil and add one tablespoon salt and pasta. Cook al dente, about 14 minutes or according to package directions. Drain in a colander, then transfer to a large mixing bowl.
- 5
Toss the pasta with butter and half of the cheese and season with salt as needed. Mound pasta in 4 shallow bowls. Top generously with sauce, then garnish with remaining cheese, orange zest and a rosemary sprig.
Source: Tiana Tozer
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews