Penne with Tomatoes and Prosciutto from Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan
In this tasty pasta dish, both prosciutto and pancetta are used. The pancetta is chopped and provides a rich, savory flavor base, while the prosciutto is cut into strips, adding texture as well as ...
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Cooking tools:
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Colander
- Peeler
Ingredients
- Freshly ground black pepper
- 2 ounces prosciutto, sliced ⅛ inch thick
- 1 pound penne (maccheroni or other tubular shapes are also good)
- Salt
- 2 sprigs fresh rosemary
- 3 tablespoons butter
- 2 medium cloves garlic
- 1 ounce pancetta, sliced thin
- 2 pounds fresh tomatoes
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