Recipe: Penne with Tomato Prosciutto Sauce

PENNE WITH TOMATO PROSCIUTTO SAUCE

3 tablespoons olive oil
3 cups chopped onions (2 medium onions)
10 thin slices (about 4 ounces) prosciutto, cut or torn into 1/2-inch pieces
4 whole garlic cloves, peeled and smashed
2 tablespoons fresh chopped rosemary
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt plus more if needed
2 cans (28 ounces each) diced Italian style tomatoes, drained
1 1/2 cups orange juice
3/4 cup dry white wine
1 cup reduced-sodium chicken stock
1 teaspoon grated orange zest
Kosher salt
1 pound penne pasta, uncooked
3 tablespoons unsalted butter
1 cup grated Parmesan cheese
Orange peel and rosemary sprigs for garnish

To prepare sauce:
Heat oil in large, heavy skillet over medium-high heat. Add onions and prosciutto, and saute until onions are softened and golden, about 4 minutes.

Add garlic and cook and stir a minute more.

Add rosemary, red pepper flakes and salt. Stir well. Then add tomatoes, orange juice, wine and stock. Bring mixture to a simmer, stirring often, then lower heat and cook until sauce is thick and chunky, 20 to 25 minutes or longer. Taste and season with more salt if needed. Remove garlic cloves and stir in orange zest.

(Sauce can be prepared a day ahead; cool, cover and refrigerate. Reheat, stirring, when needed.)

At serving time, bring a large pot of water to a boil and add 1 tablespoon salt and pasta.

Cook until al dente, about 14 minutes or according to package directions. Drain in colander, then transfer to large mixing bowl.

Toss pasta with butter and half the cheese and season with salt as needed.

Mound pasta in 4 shallow bowls. Top generously with sauce, then garnish with an orange peel and a rosemary sprig.

Makes 4 generous portions or 6 smaller ones
Source: Milwaukee Journal Sentinel, Oct. 22, 2006