1 Lb. Penne pasta
3/4 C. Parmigiano Reggiano (shredded)
3 T. Butter, unsalted2 Cloves Garlic (crushed)
2 Oz. Prosciutto (classically cut, very thin)
1 Can Crushed tomatoes (drained)
1/2 t. Crushed red pepper flakes
1/2 C. Heavy cream
Salt and pepper
- Boil pasta according to package directions, drain, set aside
- In extra large skillet, melt butter over medium heat, add garlic, cook for 1 minute, remove from heat
- Cut prosciutto into small strips
- In a smaller skillet, cook prosciutto until just before crispy
- Add prosciutto to large skillet, also add tomatoes and pepper flakes, cook for 5 minutes
- Stir in cream, cook for 1-2 minutes, add salt and pepper to taste
- Add pasta to large skillet, toss thoroughly
- Serve and sprinkle generous serving of Parmigiano Reggiano over each portion
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