Penne with arugula in tomato-cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Prosciutto -- finely diced |
| 1¾ | cup | Basic tomato sauce for |
| Pasta | ||
| 1 | cup | Heavy (double) cream |
| 3 | ounces | Arugula -- stemmed and |
| Chopped | ||
| Salt and pepper | ||
| 1 | pounds | Penne |
Directions
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) Recipe By : Sunset's Trattoria: Best of Casual Italian Cooking (1995)
From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (