| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Trattoria |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. extra-virgin olive oil 1/4 cup chopped yellow onion Minced garlic Minced Italian herbs 6 cups (36 oz.) canned Italian tomatoes 3 oz. prosciutto ham, finely diced 1-3/4 cups of tomato sauce (above) 1 cup heavy cream 3 oz. arugula, chopped Salt and white pepper 1 lb. dried penne pasta |
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Instructions:
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1. Make a quick tomato sauce. Sauté the onion in olive oil until translucent, about 5 minutes. Add garlic and herbs and sauté an additional minute. Add tomatoes and bring to boil. Reduce heat to low and simmer uncovered, stirring occasionally, 30-35 minutes. Press through a food mill, return to medium heat and thicken. 2. In a saucepan over medium heat, combine the tomato sauce and prosciutto. Bring to a simmer and simmer for 3-4 minutes. Pour in the cream and stir until blended, simmer for about 1 minute. Add the arugula and cook just until wilted, about 1 minute longer. Season to taste. 3. Meanwhile, cook the pasta. Drain. Add to sauce and stir until well coated. Serve immediately. |
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Related recipes:
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None |
2001-03-10