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Mostaccioli in Fiery Tomato Sauce




Source of Recipe


Chef2Chef


Recipe Introduction


Sharon Sanders, Cooking Up an Italian Life: Simple Pleasures of Italy in Recipes and Stories.


List of Ingredients




1 tablespoon extra-virgin olive oil
4 ounces prosciutto, cut in slivers
1 can (14 1/2 ounces) diced tomatoes
3/4 teaspoon crushed red pepper
1 tablespoon salt
1 pound dried mostaccioli
2 tablespoons minced fresh flat-leaf parsley
1/4 cup (1 ounce) grated Parmesan cheese

Recipe



et a covered large pot of water over high heat.

In a medium sauté pan, warm the oil over medium-low heat. Add the prosciutto. Cook, stirring occasionally, about 6 minutes, or until any fat is melted. Remove with a slotted spoon and set aside.

Add the tomatoes and red pepper to the pan. Cover and cook about 5 minutes, or until softened, crushing some of the tomato chunks with the back of a large spoon.

When the water boils, add the salt and mostaccioli. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, for about 10 minutes, or until al dente. Reserve 1/2 cup of the cooking water.

Drain the mostaccioli and return to the pot. Add the reserved prosciutto. Toss. Add the tomato sauce and parsley. Toss, adding some of the reserved water to loosen the sauce, if needed. Sprinkle each serving with Parmesan.

Note:

If you can find pancetta at your supermarket, by all means use it instead of prosciutto. Pancetta is pork belly-the same cut of meat as bacon-that has been salt-cured and sometimes seasoned with cloves and pepper. It will add a wonderful depth of flavor to this dish. Cook the pancetta slowly in the olive oil until all the fat melts into the pan.

Makes 4 to 6 servings