I love pastas but because Jon isn’t a huge fan, I never get to make them. But couple of days ago at the grocery store, Jon put some whole-wheat pastas into the cart and it excited me to no end.
I am usually a big fan of Pasta with vodka sauce but this time I was looking for something with a tomatoes base beyond the basic Marinara. Oh, and yes something that used prosciutto as I had some in the fridge. Came up with this delicious, smokey BBQ-like sauce that got us craving for days.
The original recipe came from Gourmet magazine and said that you should let the sauce sit for 8+ hours. We had it the same day and the next….both times were yummy. We didn’t see any big difference in taste but be your own judge!
(Serves 2 for two meals)
2 tablespoons olive oil
1 large red onion, chopped
6 ounces sliced prosciutto cut into squares and separated into pieces
2 garlic cloves, finely chopped
1(14-ounce) can diced tomatoes
1 small can of tomato sauce
1 tsp. sugar
1 tsp. chili flakes
2 tsp. parsley (fresh or dry)
1 pound whole wheat penne
Parmesan cheese for sprinkling
Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, sauté the onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, tomato sauce, sugar, chili flakes, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Sprinkle some of the parsley to the sauce and mix.
Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
Toss pasta with some of sauce in a serving bowl, top with remaining parsley and Parmesan.
Enjoy!
My first post to start get this blog rolling! Drop a line and let me know what you think.