Umbrella Penne
photo by Karen Elizabeth
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 1⁄2 ounces pancetta (or prosciutto)
- 7 garlic cloves
- 2 rosemary sprigs (leaves only)
- 3 tablespoons extra virgin olive oil
- 1 -2 lb plum tomato (seeded, peeled, and passed through a food mill OR 4 cups Bellissima Salsa Di Pomodoro #124000)
- salt
- 1⁄4 cup heavy cream
- 1 lb penne pasta (dry)
directions
- Mince the prosciutto, garlic, and rosemary leaves together. Cook the mixture over medium heat until the prosciutto just starts to brown.
- Fold in the tomatoes, (OR Bellissima Salsa Di Pomodoro #124000 sauce) flavor with salt, and bring to gentle boil. Cover and simmer for 30-45 minutes on low heat or until it has reduced to a coating consistency.
- Boil and cook penne until al dente. Drain, and return to pot. Stir in the tomato sauce and heavy cream, and spread evenly on the penne.
- Serve hot. Add chili flakes and extra salt if desired.
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Reviews
-
Oh my goodness! I had to use proscuitto since we don't have pancetta readily available here in Missouri, and I'll admit I'm not a big fan. And come to think of it, I don't like rosemary either lol. But this is honestly one of the BEST pasta dishes I have ever had in my life. I used 2lbs of tomatoes and thought it could use more sauce so I did add a can of drained diced tomatoes and it ended up perfect. This was soooo delicious. It will go into our weekly rotation! Thank you so much!
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Wonderful! I made and used the Bellissima Salsa Di Pomodoro #124000 for this recipe, as I had made it previously and knew it was excellent. I would not change a thing about this recipe. However, I did question how 1/2 pound of tomatoes could substitute for 4 cups of sauce. I highly recommend using the sauce #124000. Thanks for sharing, Little Italy! I will be making this again :)
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RECIPE SUBMITTED BY
Little Wop in a modern world