| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta, Trattoria, Sunset | 4 | Servings |
INGREDIENTS
| 3 | oz | Prosciutto — finely diced |
| 1 3/4 | c | Basic tomato sauce for |
| Pasta | ||
| 1 | c | Heavy (double) cream |
| 3 | oz | Arugula — stemmed and |
| Chopped | ||
| Salt and pepper | ||
| 1 | lb | Penne |
INSTRUCTIONS
FAST timetable. Bring water to a boil for the pasta. Prepare the argula. Dice the prosciuttto. Start the penne and cook until a dente, about 8 to 10 minutes. - Meanwhile, in a saucepan over medium heat, combine the prosciutto and tomato sauce. Heat, stirring, until it is simmering; maintain a simmer for 3 to 4 minutes. Pour in the cream, stir until blended and simmer for 1 minute. * Add the argula and cook just until wilted, about 1 minute. Add pasta to sauce, stir to coat, and season with salt and pepper. ** Transfer to a heated bowl (pasta cools quickly). Serve immediately. * Drain pasta; shake well to drain most of the water from the tubes. **"Artsy" photo shows sauce poured on top of pasta (no mixing) Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Sunset's Trattoria: Best of Casual Italian Cooking (1995)
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