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Penne with Tomato-Sage Sauce and Prosciutto

Plum tomatoes, fresh sage, parmesan cheese and prosciutto combine to make quick, flavorful sauce for penne pasta. The sage is cooked for just a short time so its vibrant, herbal flavor is as much a main component of the dish as the prosciutto.

Penne with Tomato-Sage Sauce and Prosciutto

Penne with Tomato-Sage Sauce and Prosciutto

  • Ingredients:
  • 12 ounces penne
  • 1/4 cup extra virgin olive oil
  • 1/2 cup onion, chopped
  • 4 cloves garlic, very finely chopped
  • 8 to 10 Roma tomatoes, roughly chopped
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons chiffonade of fresh sage leaves (see notes)
  • 3 tablespoons butter
  • 1/4 lb thin sliced prosciutto, cut into strips
  • Parmigiana-Reggiano for grating

Preparation:
Put a large pot of salted water on to boil for the penne.

Heat the olive oil in a large pan over medium heat. Add the onion and sauté until slightly softened, 2 minutes. Add the garlic and continue cooking, stirring frequently, until the mixture is fragrant and barely golden, 2 minutes more.

Add the tomatoes, mix well and season to taste with salt and freshly ground black pepper. Continue cooking, stirring occasionally, until the tomatoes break down, 5 to 6 minutes.

While the sauce is cooking, cook the pasta according to the package directions and drain.

Add the sage and butter to the tomatoes and cook for an additional 2 minutes. Add the prosciutto and toss with the pasta. Top with grated cheese.

Makes 4 servings

Recipe Notes:
Fresh sage has a very pungent flavor, particularly when cooked for a short time, as in this recipe. We like its fresh, herbal flavor, so we went with the full 2 tablespoons. Depending on your personal taste, you can either choose to add less, or cook it a little longer to mellow the flavor (or both).

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