Penne with Tomato Prosciutto Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (pasta course) servings
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 pound penne rigate
- 2 garlic cloves, finely chopped
- Carbohydrate 55 g(18%)
- Cholesterol 15 mg(5%)
- Fat 6 g(10%)
- Fiber 5 g(20%)
- Protein 16 g(31%)
- Saturated Fat 1 g(6%)
- Sodium 588 mg(25%)
- Calories 339
Preparation Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 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 serve remaining sauce on the side. Cooks' note:Sauce can be chilled up to 3 days.
Preparation Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 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 serve remaining sauce on the side. Cooks' note:Sauce can be chilled up to 3 days.
