| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta, Sunset, Trattoria | 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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Nutrition (calculated from recipe ingredients)
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Calories: 472
Calories From Fat: 19
Total Fat: 2g
Cholesterol: 14.9mg
Sodium: 587.4mg
Potassium: 275mg
Carbohydrates: 88.7g
Fiber: 5.6g
Sugar: <1g
Protein: 21.2g