Ingredients

The following ingredients have 4 Servings
  • 12 ounces penne
  • 1/4 cup extra virgin olive oil
  • 1/2 cup onion (chopped)
  • 4 cloves garlic (very finely chopped)
  • 8 to 10 Roma tomatoes (roughly chopped)
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons chiffonade of fresh sage leaves (see notes)
  • 3 tablespoons butter
  • 1/4 lb thin sliced prosciutto (cut into strips)
  • Parmigiana-Reggiano for grating

Instruction

  • Put a large pot of salted water on to boil for the penne.
  • Heat the olive oil in a large pan over medium heat. Add the onion and sauté until slightly softened, 2 minutes. Add the garlic and continue cooking, stirring frequently, until the mixture is fragrant and barely golden, 2 minutes more.
  • Add the tomatoes, mix well and season to taste with salt and freshly ground black pepper. Continue cooking, stirring occasionally, until the tomatoes break down, 5 to 6 minutes.
  • While the sauce is cooking, cook the pasta according to the package directions and drain.
  • Add the sage and butter to the tomatoes and cook for an additional 2 minutes. Add the prosciutto and toss with the pasta. Top with grated cheese.