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.Print
- 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
- 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.
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).
- Category: Main Dishes