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Penne Borghese




Source of Recipe


Charlie Gitto's on the Hill


Recipe Introduction


Yield: 4 servings (about 10 cups)


List of Ingredients




1/4 cup extra-virgin olive oil
1/2 cup finely diced yellow onion
1 cup finely diced prosciutto (about 6 ounces)
1/2 cup chopped fresh parsley
1/4 cup cognac or brandy
1 cup tomato sauce
3 cups heavy cream
1/4 teaspoon salt or to taste
1/8 teaspoon ground black pepper or to taste
1 pound penne, cooked according to package directions and drained
1/2 cup freshly grated Parmigiano cheese, for garnish

Recipe



Heat oil in a large saute pan or Dutch oven; add onion, prosciutto
and parsley. Cook until onion is translucent, about 2 minutes.

Remove the pan from the heat; add cognac, scraping the bottom of the
pan with a wooden spoon to loosen any brown bits. Return the pan to
the heat.

Add tomato sauce and cream, stirring until well incorporated; cook to
reduce slightly. Add salt and pepper. Add cooked penne; simmer,
tossing, until pasta is hot and thoroughly coated. Pour onto a
platter and serve immediately, garnished with Parmigiano.