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One of Chef Paolo's signature dishes. This is an
incredibly delicious sauce, which is also a relatively
simple way to impress your dinner guests with your
culinary prowess. Serves 4 6 tblsp of olive oil 1 medium onion, chopped 1/3 of a pound prosciutto, chopped 1 35 oz can of imported Italian tomatoes 2 basil leaves, chopped 1 pound of penne pasta salt & pepper to taste | ||
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| 1. | Heat olive oil in large skillet over medium heat. Add onion and prosciutto, cook until onion is translucent and prosciuto is brown. | |
| 2. | Crush tomatoes and add with juices to onion and prosciutto mixture. Add basil, salt & pepper to taste and a little water. | |
| 3. | Cook 15 to 20 minutes, until sauce thickens. | |
| 4. | While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the penne. Cook uncovered over high heat until al dente. | |
| 5. | Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top. | |
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