Chris kindly sends this recipe for Penne with Prosciutto, Onions, and Sage. He says is always a big hit when he makes it, and it does sound rather good:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (500 g) penne
- 2 sweet onions (Vidalias or similar, not too large), sliced
- 1/3 pound (150 g) prosciutto, diced
- About 1 cup (250 ml) moderately packed fresh sage leaves, chopped.
- 2 Tbsp each olive oil & butter
Preparation:
Bring pasta water to a boil and salt it.
Sauté the sliced onions in olive oil/butter over medium flame until they begin to brown; while this is happening begin cooking the pasta (assuming it takes 10-12 minutes to cook; check the package). Add the prosciutto and sage to the onion, and continue to cook until the sage gives up most of its aromatic oils. The sauce should be a medium brown. If the pasta isn't done yet, keep the sauce warm. When the pasta is done, add pepper and toss the sauce with the pasta. Add additional olive oil if necessary.
I haven't decided whether it is better with a little grated Romano or without any cheese.
Chris closes wondering if the sauce is authentic Italian, and though I don't think it's traditional, I think one could quite easily come across it in a trendy pizzeria that also specializes in innovative pasta dishes (these places are both common and popular in major cities and vacation areas). As a variation, one might want to use pancetta rather than prosciutto.
Yield: 4 servings Penne with Prosciutto, Onions and Sage.
Sauté the sliced onions in olive oil/butter over medium flame until they begin to brown; while this is happening begin cooking the pasta (assuming it takes 10-12 minutes to cook; check the package). Add the prosciutto and sage to the onion, and continue to cook until the sage gives up most of its aromatic oils. The sauce should be a medium brown. If the pasta isn't done yet, keep the sauce warm. When the pasta is done, add pepper and toss the sauce with the pasta. Add additional olive oil if necessary.
I haven't decided whether it is better with a little grated Romano or without any cheese.
Chris closes wondering if the sauce is authentic Italian, and though I don't think it's traditional, I think one could quite easily come across it in a trendy pizzeria that also specializes in innovative pasta dishes (these places are both common and popular in major cities and vacation areas). As a variation, one might want to use pancetta rather than prosciutto.
Yield: 4 servings Penne with Prosciutto, Onions and Sage.
