1 to 2tablespoonschiffonade of fresh sage leaves, see notes
1/4lbthin 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.
Tips for Making This Recipe
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).