Penne Piperade

Recipe by Dancer
READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
  • Drain the pasta in a colander, refresh under cold water, and drain well again.
  • Heat the olive oil in a large saute pan, preferably nonstick.
  • Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
  • Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
  • Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
  • Stir in the penne and bring to a boil.
  • Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
  • Sprinkle penne with the remaining parsley.
  • Grate the cheese on top, if using, and serve at once.
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