Cook a little onion and the prosciutto in a bit of olive oil and butter, add passata and cook for 10 to 15 minutes while your pasta cooks, add cream and reduce the heat. Add the drained pasta to the sauce and cook for 2 or 3 minutes.
- 500gm Penne Rigate
- small onion minced
- 250gm Prosciutto Cotto diced
- 250gm passata
- 250ml Cream
by WoodChuck29
1 Comment
Thanks, this is the closest recipe I’ve ever found to a family recipe that I wanted to learn to make the Italian way. It’s still quite different, but close enough. Time to make some adjustment to this family recipe