Total time: 40 minutes

Penne prosciutto e pomodoro yet another refining of a simple tomato sauce with interesting pleasant results.

 

Ingredients for 4 people:

 

  • 1 pound penne
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/2 onion
  • 1 small carrot sliced, chopped
  • 1 stalk celery chopped
  • 1 teaspoon thyme
  • 4 ounces prosciutto chopped loosely
  • 2 ounces vodka
  • 6 San Marzano tomatoes or  can chopped
  • 1/2 cup cream
  • salt and pepper
  • 1/2 cup grated parmigiano

 


Directions:

In a deep pan on moderate heat put butter and oil and cook onion carrot and celery until tender 7-10 minutes.

Add thyme and prosciutto and let go for another minute or two.

Then add vodka and let evaporate, about 1 minute.

Add tomatoes with their juice, salt and pepper and cook for another 10 minutes or until sauce thickens.

Last stir in cream. When heated, toss cooked penne in the sauce. Mix well adding parmigiano. Turn off heat and serve.

 

Note: You could skip carrot and celery and even vodka. Brandy can be a good substitute for vodka. Be careful with salt as prosciutto is salty.

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