Pasta al Forno
Kristin Phipps
ingredients
- 3/4 pound ziti rigate (or penne rigate)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, chopped
- 1 (15 or 28 ounce)can, crushed tomatoes (or diced)
- 1/2 cup heavy cream
- 2 pinches ground cinnamon
- Salt and pepper
- 3 ounces prosciutto
- 1/4 to 1/3 cup grated Parmigiano-Reggiano
- Softened butter to coat a medium casserole or baking dish
directions
Directions
- 1
1. Bring a large pot of water to boil, and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees.
- 2
2. To medium skillet over medium heat add extra-virgin olive oil. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
notes
Can add ground turkey or ground chicken.
Source: Kristin
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