Penne al Prosciutto e Pomodori Secchi (Penne with Prosciutto, Sundried Tomatoes & Cream)

More prosciutto-based pasta! We were still out of prosciutto so we used bacon for this one (and omitted all other salt in the recipe); it worked out well. We also used vegetable tortellini rather than penne to make the meal a bit more substantial.

Penne al Prosciutto e Pomodori Secchi

The Classic Pasta Cookbook, p.117

Ingredients

• 1 lb dried penne
• 2 tbsp butter
• 1 small yellow onion, finely chopped
• 2 oz (56 g) prosciutto, cut into thin strips
• 2 tbsp sundried tomatoes in oil, coarsely chopped
• 1 C heavy cream
• ¼ C freshly grated parmesan
  

Directions

1. Begin boiling the water for the pasta.
2. Meanwhile, melt the butter in a large, deep skillet over medium-high heat.
3. When the butter is melted, add the onion and cook, stirring occasionally, until it softens and turns translucent.
4. Add the prosciutto and cook until it begins to brown.
5. Add the sundried tomatoes and cream and cook until the cream has reduced by half; remove from the heat.
6. When the pasta is cooked al dente, toss with the sauce and cheese and serve.