Prep 10 mins
Cook 20 mins
A lovely savory pasta dish with ham. Use as a first course or main dish. Make the sauce in the morning to allow it to sit for 8 hours. It truly does need to blend the flavors. Prep time does not include 8 hours sitting time.
- 29.58 ml olive oil
- 1 large red onion, finely chopped (2 cups)
- 2 garlic cloves, finely chopped
- 170.09 g thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
- 2 (1587.57 g) canitalian plum tomatoes with juice, drained, reserving juice, and finely chopped
- 4.92 ml sugar
- 453.59 g penne rigate
- parmigiano-reggiano cheese (shavings or finely grated) (optional)
- Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté 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, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
- Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
- While pasta cooks, reheat sauce over medium heat.
- Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
- Cooks' note: Sauce can be chilled up to 3 days.
This recipe is outstanding! Very much like the pasta sauce at a favorite restaurant, I use San Marzano tomatoes and find the sugar can be cut back or even eliminated.
I went a little heavier on the prosciutto but that's persoanl taste. I loved the sauce, so quick, so easy, so good. Made for ZWT4
This was so easy to make and my husband raved about it. My in-laws loved it as well. It has a nice light red sauce, not like the ones you get in a jar. This is going to be my red sauce from now on! Thanks for sharing!