Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Penne with Tomato Prosciutto Sauce

Active time:45 minutes

Start To Finish:2 hours, 30 minutes Does not include time in the refrigerator


Yield: 6

Source: The late lamented Gourmet Magazine

Fast and Easy
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2 Tbs. olive oil
1 large sweet onion, finely chopped (about 2 cups)
2 cloves garlic, minced
6 oz. thinly sliced fine-quality prosciutto, such as prosciutto di Parma, finely chopped and separated into pieces (1½ cups)
2 28 oz. cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 tsp. sugar
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 lb. penne rigate
Parmigiano-Reggiano, shaved or finely grated to pass at the table


Heat oil in a wide heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Add prosciutto and sauté until crispy, about 4 minutes. Add tomatoes with reserved juice, sugar, and ¼ teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours to allow flavors to develop.

When ready to eat, cook penne in a pot of boiling, salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.

While pasta cooks, reheat sauce over medium heat.

Toss pasta with some of the sauce in a serving bowl and serve remaining sauce on the the side. Pass the cheese at the table.


Sauce can be chilled for up to 3 days.

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