Clay's Kitchen : Pasta, Noodle, and Dumpling Recipes

Pasta, Noodle, and Dumpling Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Penne Con Parmigiano e Prosciutto (Penne with Parmesan and Prosciutto)

Recipe from: Angela's Italian Organic Oregano
Servings: 6

2 ¼ cups heavy cream
1 and ½ cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound Penne pasta
2 ounces thinly sliced prosciutto, coarsely chopped

Put oven rack in upper third of oven and preheat oven to 375°F. Bring cream, 1 and ½ cups cheese, ¾ teaspoon black pepper, and ¾ teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat. Cook the pasta in a 6 to 8 quart pot of boiling salted water, until 'al dente', then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2 quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake for 15 minutes. Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons of cheese. Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.


Search for Recipes, Search using Google, or Return to Cookbook Index