Tuesday, December 2, 2008

Pasta al Forno

Cook Time: 25 min
Level: Easy
Yield: 4 servings


* 1 pound ziti rigate
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 small onion, finely chopped
* 3 cloves garlic, chopped
* 1 (15-ounce) can, crushed tomatoes
* 1/2 cup heavy cream
* 2 pinches ground cinnamon
* Salt and pepper
* 3 ounces prosciutto, 1 thick slice from deli, chopped
* 1/4 to 1/3 cup grated Parmigiano-Reggiano
* Softened butter to coat a medium casserole or baking dish


Bring large pot of water to boil, then salt and cook pasta to al dente
on the chewy side, 7 minutes. Once your pasta water comes to a boil to
cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns
of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in
tomatoes and bring to a bubble. Add cream and season sauce with
cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir
with cooked pasta to combine. Coat a medium casserole with the butter.
Adjust seasonings and transfer pasta to casserole. Cover pasta with
Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot
from oven.

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