Pennette with a Creamy Sundried Tomato and Prosciutto Sauce

Another recipe from Hazan, this one comes together very quickly. I've made some changes from the version given in the cookbook, cranking up the onion and prosciutto and cutting out the salt (the increased prosciutto adds enough on its own). As written it calls for penne, but I find I prefer the smaller penette.

Ingredients for one pound dried, store-bought pasta

• 30mL butter
• 1 medium-sized yellow onion, finely chopped
• 150g prosciutto, thinly sliced into sheets and then sliced or shredded
• 250mL heavy cream
• 50mL coarsely chopped sundried tomatoes in oil
• freshly grated parmesan

Procedure

1. Melt the butter in a pan over medium-high heat.
2. Sautee the onion in the butter until it softens and starts to turn golden
3. Add the prosciutto and sautee until it starts to brown
4. Add the cream and tomatoes. Reduce heat to medium and cook until the cream has reduced by about half.
5. Add the pasta (cooked al dente) and the cheese. Toss to coat the pasta and mix with the sauce components. Serve with additional parmesan.