Penne Con Parmigiano e Prosciutto
Penne with Parmesan and Prosciutto

2 1/4 cups heavy cream
1 and 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3
oz)
1 lb Penne pasta
2 oz thinly sliced prosciutto, coarsely chopped

Put oven rack in upper third of oven and preheat oven to 375 F. Bring
cream, 1 and 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon
salt just to a boil in a small heavy saucepan over moderate heat, stirring
occasionally. Remove from heat. Cook the pasta in a 6 to 8 quart pot of
boiling salted water, until 'al dente', then drain in a colander. Return
pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat.
Transfer mixture to a 2 quart shallow flameproof gratin or baking dish
(about 11 by 8 by 2 inches; not glass) and bake for 15 minutes. Stir
pasta well to coat evenly with sauce, then sprinkle with remaining 2
tablespoons of cheese. Turn on broiler and broil pasta 4 to 5 inches from
heat until top is lightly browned, 2 to 4 minutes. Serves 6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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